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Mushroom and Barley Stew Recipe

American · Main course · 65 min total

A hearty, earthy stew featuring tender mushrooms and chewy barley in a savory broth, perfect for a comforting meal.

Ingredients

• 1 cup pearl barley, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons soy sauce
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
4. Stir in thyme and rosemary, then add barley, vegetable broth, water, and soy sauce. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until barley is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tips

• For a richer flavor, use a mix of wild mushrooms.
• This stew thickens as it sits; add extra broth or water when reheating if desired.
• Store leftovers in the refrigerator for up to 5 days.

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