Barley Mushroom Casserole

5 T. unsalted butter
2 medium onions, diced
12 oz. (4-1/2 c.) sliced fresh mushrooms
1-1/2 c. barley
3/4 t. dried thyme
1/2 t. salt
Freshly ground black pepper to taste
4-1/2 c. boiling vegetable stock

Preheat oven to 350 degrees.

Melt the butter in a large skillet over medium-high heat, and add all of the ingredients except stock. Saute, stirring frequently, until the mushrooms being to brown, about 10 minutes.

Scrape the mixture into a deep 2-qt. baking dish and pour in the vegetable stock. Cover tightly and bake 60-75 minutes, or until all of the liquid is absorbed. (Be careful for steam when removing the cover.) The barley should have a slightly crunchy texture when done. It it's too hard after all the stock is absorbed, add some boiling water and cook 10-15 minutes more.

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 139.