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Mushroom Barley Stew Recipe

If you're looking for a cozy, stick-to-your-ribs vegetarian option, this is your new best friend! The earthy mushrooms and nutty barley create such a satisfying combo that even the meat-lovers in your family won't miss a thing. Plus, that barley soaks up all those savory flavors overnight, making leftovers absolutely incredible.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion diced
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 pound mixed mushrooms cremini, shiitake, button, sliced
  • 8 ounces baby bella mushrooms quartered
  • 1 cup pearl barley rinsed
  • 8 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh lemon juice

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat.
  2. Add onion, carrots, and celery. Sauté for 6-7 minutes until vegetables begin to soften.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add all mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
  5. Stir in the pearl barley, coating it with the vegetable mixture, and cook for 2 minutes.
  6. Add vegetable broth, tomato paste, soy sauce, thyme, bay leaves, and rosemary. Stir well to combine.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, stirring occasionally, until barley is tender.
  8. Remove bay leaves and season with salt and pepper to taste. Stir in fresh parsley and lemon juice just before serving. The stew will thicken beautifully overnight as the barley continues to absorb the broth.