Roasted garlic mushrooms with barley

1. Prepare the Barley:
- Rinse the pearl barley under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed barley and beef broth.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the barley is tender and the liquid is absorbed.

2. Roast the Garlic Mushrooms:
- Preheat your oven to 400°F (200°C).
- Place the sliced mushrooms on a baking sheet.
- Drizzle with 1 tablespoon of olive oil and sprinkle with minced garlic and fresh thyme leaves.
- Toss to evenly coat the mushrooms.
- Roast in the preheated oven for 20-25 minutes, or until the mushrooms are tender and slightly browned.

3. Cook the Onion:
- While the mushrooms are roasting, peel and thinly slice the red onion.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, until the onion is soft and caramelized, about 10-15 minutes.

4. Combine and Serve:
- Once the barley is cooked, fluff it with a fork.
- Add the caramelized onions and roasted mushrooms to the barley.
- Stir in the light sour cream and grated parmesan cheese until well combined.
- Season with salt and pepper to taste.

5. Garnish and Enjoy:
- Transfer the mixture to a serving dish.
- Garnish with additional fresh thyme leaves if desired.
- Serve warm and enjoy your flavorful roasted garlic mushrooms with barley!