Recipe combo
Mushroom Barley Cottage Bake
A plant-based barley bake with cremini mushrooms, white beans, tomatoes, onions, and parsley. Hearty and cozy, it makes a simple cottage supper from common grocery ingredients.
Ingredients and instructions
- Servings
- 6
- Total time
- 1 hr 35 min
- Prep
- 15 min
- Cook
- 1 hr 20 min
Ingredients
- 1 Pound cremini mushrooms, sliced - 1 (pound), sliced
- 1 Can canned white beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
- 1 Cup pearl barley, rinsed - 1 (cup), rinsed
- 1 Can canned diced tomatoes, with juices - 1 (28-ounce can), Use tomatoes with their juices.
- 2 Count yellow onions, diced - 2 (medium onions), diced
- 2 Count carrots, diced - 2 (medium carrots), diced
- 0.5 Cup fresh parsley, chopped - 1/2 (cup), chopped
- 1 Teaspoon dried thyme - 1 (teaspoon)
- 0.5 Teaspoon dried rosemary - 1/2 (teaspoon)
- 0.5 Cup bread crumbs - 1/2 (cup)
- 2.25 Cup water - 2 1/4 (cups), Use 1/4 cup for the initial stovetop cook and the remaining 2 cups with the barley.
Instructions
Preheat and prep
1. *Preheat the oven to 375°F*; slice the mushrooms, dice the onions and carrots, rinse the barley, drain and rinse the beans, and chop the parsley so *all prep is ready*.
Cook the vegetables
2. Place the Dutch oven over medium heat with 1/4 cup water, onions, carrots, and mushrooms; *cook until the mushrooms release their juices* and the onions *soften*, 8 to 10 minutes.
Simmer the barley
3. Stir in the barley, diced tomatoes with juices, remaining 2 cups water, thyme, and rosemary; *bring to a steady simmer*, cover, and cook until the barley is *nearly tender*, about 35 minutes.
Add beans and bake
4. Stir in the white beans and half the parsley; sprinkle the bread crumbs evenly over the top and bake *uncovered* until the barley is *tender and the topping is lightly crisp*, 20 to 25 minutes.
Rest and serve
5. Remove the bake from the oven, let it *rest for 10 minutes*, then scatter with the remaining parsley and serve *hot and hearty*.