Mushroom and barley stew
Pearl barley gives this mushroom stew a chewy, nutty body that rice or potato would not. Browning the mushrooms first is where the flavour comes from.
Method
- Halve or quarter the mushrooms. Finely dice the onion, carrots and celery, and rinse the pearl barley in a sieve.
- Fry the mushrooms in half the olive oil in a large pot over a medium-high heat for 8 to 10 minutes, stirring only now and then, until the liquid has gone and they are well browned. Tip them onto a plate.
- Lower the heat to medium and add the remaining oil with the onion, carrots, celery and a pinch of salt. Cook for about 6 minutes until softened, then stir in the tomato purée and dried thyme for 1 minute.
- Add the barley, crumble in the stock cube and pour in 800 ml of water. Bring to the boil, then simmer with the lid half on for 35 minutes, stirring now and then, until the barley is tender with a slight chew.
- Put the mushrooms back in the pot for the last 5 minutes. Add a splash of water if the stew is thicker than you like.
- Add salt and pepper to taste and serve in bowls.
Tip Barley keeps swelling as it sits, so leftovers will be thicker. Loosen them with water when you reheat.
Per portion
| Energy | 511 kcal |
| Protein | 14 g |
| Carbohydrate | 64 g |
| of which sugars | 14 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 19 g |
| Salt | 2.31 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms400 g
- pearl barley150 g
- onion1
- carrot2
- celery stick2
- dried thyme1 tsp
- vegetable stock cube1
- tomato purée2 tbsp
- olive oil2 tbsp
