Barley and Mushroom Casserole

Barley and Mushroom Casserole

Ingredients:
butter, without salt
mushrooms, shiitake, raw
mushrooms, white, raw
water, bottled, generic
barley, hulled
onions, raw
chives, raw

Directions:
Preheat oven to 350 degrees.
Remove and discard stems from shiitake mushrooms; slice mushroom caps.
Heat margarine in a medium nonstick skillet over med-high heat.
Add shiitake and other mushrooms; saute 5 minutes or until tender.
Set aside.
Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture.
Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed.
Garnish with chives as desired.