1 1/2cupsdried dark mushrooms(Shiitake or baby portobello work well)
1largeonion, diced
3clovesgarlic, minced
1 1/2cupsbarley
1tspmarjoram
1tspcaraway seeds(or 1/2 tsp if using ground caraway)
water or broth, divided
Salt and pepper, to taste
Instructions
Preheat oven to 350 F.
Soak dried mushrooms in water or broth for 2 hours, then lightly squeeze mushrooms to remove excess moisture. Slice into smaller pieces if desired.
Meanwhile, following package directions, cook barley then strain.
Once the mushrooms have finished, sauté the onions over medium-high until slightly browned, about 5 minutes. Stir in mushrooms and cook slightly, about 3 minutes. Stir in caraway and marjoram and cook about 1 minute. Next, stir in barley to evenly combine.
While that continues to cook, grease a 9 x 13 baking pan. Transfer the barley mixture to the baking pan and bake until golden brown, 20-25 minutes.