When the weather calls for a warm, savory hug in a bowl, this hearty vegetarian mushroom & barley stew is the perfect recipe. It swaps traditional meat for the deep umami flavor of sautéed mushrooms, combining them with chewy, fiber-rich barley and tender root vegetables. The result is a robust, satisfying stew that tastes incredibly complex and comforting, proving that vegetarian food can be intensely hearty.
This is a fantastic one-pot meal that requires minimal hands-on time, allowing the flavors to deepen as the barley cooks slowly in the savory broth. The stew is naturally thick, thanks to the starch released by the barley, and it’s a brilliant recipe for meal prepping, as it tastes even better the next day.
Why You’ll Love This Recipe
- Deep Umami Flavor: Seared mushrooms and a touch of soy sauce (or tamari) create a rich, savory depth that substitutes beautifully for meat broth.
- High in Fiber & Nutrients: Barley is a powerhouse grain, making this a very healthy and sustaining main dish.
- Chewy, Comforting Texture: Pearl barley provides a lovely chewiness that contrasts with the tender vegetables and soft mushroom pieces.
- One-Pot and Freezer-Friendly: Everything cooks in one pot, and the stew freezes perfectly for effortless meals later.
- Easily Customizable: Use whatever mix of mushrooms and root vegetables you have on hand.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 1/2 lbs (680 g) mixed mushrooms (Cremini, Shiitake, or Button), cleaned and sliced/quartered
- 1 tbsp (15 ml) soy sauce or tamari (optional, for umami boost)
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced or diced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup (120 ml) dry white wine (optional) or extra vegetable broth
- 6 cups (1.4 L) low-sodium vegetable or mushroom broth
- 1 cup (180 g) pearl barley (rinsed)
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- Optional Finish: Fresh parsley, grated Parmesan (or vegan Parmesan)
Equipment
- Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
- Colander (for rinsing barley)
- Slotted spoon
Step-by-Step Instructions
- Sauté Mushrooms for Umami: Heat 1 tbsp of olive oil in the pot over medium-high heat. Add half of the mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and are deeply golden brown. Stir in the soy sauce (or tamari). Remove the cooked mushrooms and set them aside. Repeat with the remaining mushrooms and 1 tablespoon of olive oil, then set them aside.
- Sauté Aromatics: Reduce the heat to medium. Add the butter to the pot. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the onions are soft and translucent. Add the minced garlic and dried thyme and cook for 1 minute until fragrant.
- Deglaze and Build Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the dry white wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen all the flavorful brown bits. Let the wine reduce by half (about 2 minutes).
- Simmer the Stew: Pour in the vegetable broth. Add the rinsed pearl barley, bay leaf, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and cook for 35–45 minutes.
- Finish and Serve: After 35 minutes, check the barley—it should be tender but still chewy. Return the sautéed mushrooms to the pot. Cook for 5 more minutes, uncovered, allowing the mushrooms to heat through and the stew to thicken. Remove and discard the bay leaf. Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley and Parmesan cheese.
Substitutions and Variations
- Barley: Use hulled barley for more nutrients, but increase the simmering time by 15–20 minutes. You can substitute barley with farro or brown rice (cook time will be 45–60 minutes).
- Creamy Finish: For a richer, creamier stew, stir in 1/2 cup (120 ml) of unsweetened non-dairy cream/milk or a tablespoon of white miso paste (whisked with a little broth) just before serving.
- Root Vegetables: Add a peeled and diced Russet or Yukon Gold potato to the pot along with the barley. The potato will break down slightly and help thicken the stew.
- Meat/Protein: Add 1 cup of cooked lentils (black or brown) at the start of the simmer for an extra protein boost, or add shredded cooked beef or chicken at the end.
Pro Tips and Common Mistakes to Avoid
- Rinse the Barley: Always rinse pearl barley before cooking. This removes surface starch, which can otherwise make your soup frothy and overly thick.
- Sear the Mushrooms Separately: To get deep, savory flavor, the mushrooms must be browned, not steamed. Cooking them in batches and removing them before the onions ensures they achieve a perfect sear.
- Use Pearl Barley: Pearl barley has had the outer husks removed, meaning it cooks in about 45 minutes. Hulled barley is a whole grain and requires closer to an hour and a half to soften.
- Expect Thickening: Barley continues to absorb liquid even after the heat is off. Don’t worry if the stew looks slightly too soupy when you turn off the heat; it will thicken as it cools.
Storage, Make-Ahead, and Reheating
- Make-Ahead: This stew is excellent for making ahead. The cooked stew can be stored in an airtight container in the refrigerator for up to 5 days.
- Storage (Freezing): This stew freezes very well. Cool completely, then freeze in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat. You will need to add a splash of extra broth or water (about 1/4 cup per serving) to loosen the stew, as the barley will have absorbed most of the liquid during storage.
Serving Suggestions
Serve this stew hot in deep bowls with a side of crusty bread or sourdough for soaking up the rich broth. A drizzle of truffle oil or a dollop of light sour cream makes a nice finishing touch.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 220 kcal
- Protein: 10 g
- Fat: 5 g
- Carbohydrates: 35 g
Note: These are approximations and can vary based on the type of broth and the addition of optional ingredients like wine or dairy.
FAQs
Q: Can I use dried mushrooms in this recipe?
A: Yes! Dried mushrooms (like porcini or shiitake) add a highly concentrated, deep umami flavor. Soak 1/2 cup (15 g) of dried mushrooms in 1 cup of hot water for 20 minutes. Strain the soaking liquid through a paper towel and use this concentrated liquid as part of your broth. Chop the rehydrated mushrooms and sauté them with the fresh ones.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the mushrooms and mirepoix as directed. Transfer all ingredients (including the broth and barley) to the slow cooker. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
Q: My stew is very thick. How do I fix it?
A: The starches released by the barley cause it to thicken naturally. If it’s too thick, simply stir in additional broth or water, 1/2 cup at a time, until the stew reaches your desired consistency.
Q: What is the best way to clean fresh mushrooms?
A: Mushrooms act like sponges, so avoid soaking them. The best way is to wipe them gently with a damp paper towel or give them a very quick rinse under cold water just before slicing.
Q: What does a bay leaf add to the stew?
A: A bay leaf adds a subtle, savory, slightly floral background note to the broth. It helps deepen the complexity of the stew, but it should always be removed before serving.
