Name: Mushroom and Barley Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup pearled barley; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 3 cups mushrooms, sliced (cremini, shiitake, or a mix); 4 cups vegetable broth; 1 bay leaf; 2-3 sprigs fresh thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

This hearty Mushroom and Barley Stew is a warming, wholesome meal packed with earthy mushrooms, tender barley, and fresh vegetables. Perfect for chilly nights, this stew combines rich flavors and comforting textures, making it ideal for both vegan and vegetarian diets. It’s easy to prepare and full of nutrients!

Recipe Tips and Tricks:

For extra depth of flavor, sauté mushrooms until they’re golden brown before adding them to the stew.
Use vegetable broth instead of water for a richer taste.
Stir in a tablespoon of miso paste for an umami boost.
Let the stew sit for 10 minutes after cooking to enhance the flavors.

Why You’ll Love This Recipe:

This Mushroom and Barley Stew is not just delicious but incredibly satisfying. It offers a cozy, nourishing bowl of comfort with every spoonful. The barley absorbs all the flavors from the mushrooms, herbs, and broth, creating a creamy texture without any cream. It’s a hearty meal that’s both filling and healthy, ideal for anyone looking for plant-based comfort food. Plus, it’s a great way to use up pantry staples like barley, making it a budget-friendly option.

Yield: Serves 4

Mushroom and Barley Stew

A cozy, hearty Mushroom and Barley Stew made with earthy mushrooms, barley, and fresh vegetables for a nourishing meal.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup pearled barley
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
3 cups mushrooms, sliced (cremini, shiitake, or a mix)
4 cups vegetable broth
1 bay leaf
2-3 sprigs fresh thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the Barley: Rinse the pearled barley under cold water to remove excess starch. Set aside.
Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another 1-2 minutes until fragrant.
Sauté the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Add Broth and Seasonings: Pour in the vegetable broth, add the bay leaf and thyme sprigs, and season with salt and pepper. Stir in the barley and bring to a simmer.
Simmer: Lower the heat and let the stew simmer uncovered for 30-40 minutes, or until the barley is tender and the flavors have melded together.
Finishing Touches: Remove the bay leaf and thyme stems. Taste the stew and adjust seasoning as needed. For extra depth, add a splash of soy sauce or a dash of hot sauce if desired.
Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.

Notes

If you’re cooking for a larger crowd, feel free to double the recipe. The stew keeps well for leftovers and can easily be reheated.
Adjust the thickness of the stew by adding more broth or letting it simmer longer for a thicker consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 180Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 775mgCarbohydrates 25gFiber 6gSugar 6gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Choose a mix of cremini, shiitake, or button mushrooms for a diverse flavor profile. The more varieties you use, the richer the stew will taste.
Barley: Pearled barley works best as it cooks faster and is more tender than hulled barley.
Vegetable Broth: This is the base of your stew, so choose a high-quality broth for maximum flavor.
Herbs and Spices: Fresh thyme, bay leaves, and a dash of soy sauce add depth. If you’re looking for a boost, consider adding smoked paprika or a pinch of red pepper flakes.
Vegetables: Carrots, celery, and onions are traditional choices, but you can also include parsnips, leeks, or sweet potatoes for extra variety.

Variations and Substitutions:

Protein Additions: Add some tofu, tempeh, or lentils for a more protein-packed stew.
Creaminess: For a creamier version, stir in coconut milk or a splash of heavy cream at the end of cooking.
Herb Variations: If thyme isn’t available, rosemary or sage make great substitutes, giving the stew an earthy aroma.
Add-ins: You can also add greens like kale or spinach during the last 5 minutes of cooking for a pop of color and nutrients.
For a Non-Vegan Option: Replace vegetable broth with chicken broth and consider adding some shredded rotisserie chicken.

Storage Options:

This stew stores well for up to 4 days in the refrigerator. Let it cool completely before transferring it to an airtight container. For long-term storage, it can be frozen for up to 3 months. Just make sure to let it cool completely before freezing. To reheat, simply warm it on the stovetop or in the microwave.