Bring 4 cups of water to a boil.

Stir in 1 cup of pearl barley.

Add 2 tsp salt, cover, and cook over low heat for 45 minutes, or until barley is soft.

Drain the cooked barley.

Dice 2 onions and mince 1/2 lb of mushrooms.

Sauté the diced onions and minced mushrooms in 2 Tbsp of fat or butter until browned.

In a large bowl, combine the drained barley, sautéed mushroom and onion mixture, 1/4 tsp pepper, and 2 beaten large eggs.

Adjust seasoning to taste.

Grease a baking dish or casserole dish.

Pour the barley mixture into the prepared dish.

Bake in a preheated 350 degree oven for 40 minutes, or until browned and set.