Baked Barley with Mushrooms

by Danka Jandric February 04, 2026

This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme. Most of the cooking happens in the oven, making it an easy yet impressive option for gatherings. Serve as a standalone main with a crisp green salad or as a side alongside roasted meats.

Serves 4 as a main or 6 as a side dish.

Ingredients

50g Dried Porcini Mushrooms
2 tbsp Olive Oil
1 Medium Red Onion, finely chopped
1 Garlic Cloves, crushed
1 tsp Dried Thyme
500g Fresh Mushrooms, chopped + any extra for topping the dish, if wanted (keep these whole, or roughly sliced)
250g Pearled Naked Barley
400ml Hot Vegetable or Chicken Stock (plus extra if needed)
3 tbsp Crème Fraiche
Salt and Pepper, to taste
Optional: Fresh Herbs, for serving

Method

Soak the porcini mushrooms in 300ml boiling water for 15-20 mins. Strain and keep the soaking liquid. Chop the porcini.
Heat oil in a large, oven-safe pan or casserole dish. Sauté the onion until soft. Add garlic and thyme and cook for 1-2 mins.
Stir in the fresh mushrooms and cook until softened and lightly browned. Add chopped porcini. Season with salt & pepper.
Stir in the barley. Pour in the porcini soaking liquid and vegetable stock. Bring to a simmer.
Cover tightly with foil or a lid. Bake at 200°C (180°C fan) C for 40-45 min, until the barley is tender.
Remove the foil or lid, stir in crème fraîche, and return to the oven uncovered for 10-15 minutes to crisp up at the top and edges.
Optional: Just before serving, cook the extra mushrooms in a hot pan in some butter, scatter on top of the baked barley and finish with a sprinkle of chopped herbs.

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