Mushroom Barley Casserole

• .5 ounce dried mushrooms
• 1 cup boiling water
• 4 tsp. butter
• 1 cup pearl barley
• 1 med chopped onion
• 8 sliced fresh mushroom
• 3 garlic cloves, pressed
• 2 cups veggie broth
• salt and pepper (to taste)
• 1 tsp. soy sauce
• 1 bay leaf
• 1/4 cup chopped green onions

1. Grease a medium casserole dish . Preheat oven to 350 degrees F.
2. In a small heatproof bowl, soak dried mushrooms in boiling water for 10 minutes. Drain in a colander lined with paper towels over a bowl and save the liquid. Chop the mushrooms.
3. In a large skillet, melt 2 t of butter over med heat. Add barley and saute for 1 minute or till lightly browned. Transfer barley to a small bowl.
4. In the same skillet, melt remaining 2 t butter. Add onion and saute for a couple of minutes, till translucent. Add fresh mushrooms and garlic; saute for 3 min more. Return barley to the skillet and add soaked mushrooms and their liquid, the broth and salt and pepper, soy sauce and bay leaf; bring to a boil.
5. Transfer barley mixture to casserole dish and bake, covered for 1 to 1 1/4 hours or until barley is tender. Before serving, remove the bay leaf and stir in the green onions.

mushrooms, boiling water, butter, pearl barley, onion, fresh mushroom, garlic, veggie broth, salt, soy sauce, bay leaf, green onions

Taken from www.epicurious.com/recipes/member/views/mushroom-barley-casserole-52967111 (may not work)