Mushroom-Barley Casserole - cooking recipe

Ingredients

1 cup chopped onion
2 tablespoons butter
5 cups sliced fresh mushrooms (cremini, button, or shiitake)
2 garlic cloves, minced
4 cups water
1 cup uncooked regular barley
1 (1 1/4 ounce) envelope onion and mushroom soup mix
1 teaspoon dried thyme, crushed
1/2 teaspoon salt (or to taste)

Preparation

In a large skillet, cook onion in hot, melted butter over med heat until tender.
Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
Transfer mixture to a greased 3-quart baking dish.
Stir in the water, barley, dry soup mix, thyme, and salt.
Bake, covered, at 350\u00b0 for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
Let stand, covered, for 15 minutes before serving.