• Appetizers
• Mushroom Shish Kabobs
• Taco Stuffed Mushrooms
• Salads
• Garden Salad Bowl
• Oriental Noodle & Mushroom
• Mushroom Stir-Fry Salad
• Soups
• Mushroom Barley Soup
• Cream of Portabella Soup
• Entreés
• Mushroom Hamburger Dijon
• Pakistani Style Pita
• Mushroom Fettucine
• Sauces
• Mushroom Wine Steak Sauce
• Mushroom Caesar Sauce
• Mushroom Spaghetti Sauce
• Side Dishes
• Baked Potato with Mushrooms
• Mixed Mushroom Noodle Bowl

• 1 large onion, sliced
• 2 tablespoons vegetable oil
• 1 pound fresh mushrooms, trimmed and sliced
• 6 cups hot water
  
• 1/3 cup pearl barley, rinsed and drained
• 1 bay leaf
• ½ teaspoon pepper
• ¼ to ½ teaspoon thyme
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 2 tablespoons chopped parsley

In 3-quart saucepan, sauté onion in oil over medium heat for 5 minutes. Add mushrooms; cook and stir over high heat for 5 minutes. Add water, barley, bay leaf, pepper, thyme, and salt. Bring to a boil; stir. Cover and simmer 30 minutes. Remove bay leaf. Continue to simmer about 15 minutes until barley is tender. Stir in soy sauce and parsley; simmer 5 minutes longer.
Makes 4 to 6 servings (about 6 cups).