Barley Mushroom Casserole (Vegan)

Pearl barley and mushrooms are made for each other. The chewy nutty grain absorbs every drop of mushroom-laced broth, plumping into something that lands somewhere between risotto and a hearty pilaf. This vegan one-pot keeps fat low by skipping butter or oil entirely, which is a smart move because the mushrooms bring all the richness on their own once they release their juices.

Cooking the onions and mushrooms first, with just splashes of water as needed, is what builds the savory base. The vegetable bouillon dissolves into the cooking liquid and the barley does the rest, swelling slowly over 50 minutes until the grains turn tender and the liquid is fully absorbed. High in fiber, gently filling, and easy on the wallet.

Kitchen Tips

• Use cremini or baby bella mushrooms instead of standard whites for deeper flavor. Wild mushroom blends with shiitake or oyster work even better.
• Stir occasionally during the simmer to keep barley from sticking to the bottom of the pan, and add a splash of water if it dries out before the grain softens.
• Pearl barley is the right choice here, not hulled barley which takes much longer to cook.
• A splash of soy sauce or tamari at the end deepens umami without adding fat.

Variations

• Stir in a half teaspoon of dried thyme, dill, or curry powder during the saute for a different aromatic direction.
• Fold in a handful of baby spinach or chopped kale during the last 5 minutes of cooking for a green boost.
• Top with toasted walnuts or a dollop of vegan yogurt before serving for contrast in texture.