Hearty Vegetarian Mushroom & Barley Stew
This hearty mushroom and barley stew is packed with earthy flavor, tender root vegetables, and chewy pearl barley simmered in a savory broth. It’s a cozy one-pot vegetarian meal perfect for chilly evenings or make-ahead meal prep.
Equipment
- Large Dutch oven or heavy-bottomed pot at least 6-quart capacity
- Colander for rinsing barley
- Slotted spoon
Ingredients
- 2 tbsp olive oil, divided
- 1.5 lbs mixed mushrooms (Cremini, Shiitake, or Button), cleaned and sliced
- 1 tbsp soy sauce or tamari (optional)
- 2 tbsp unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 0.5 cup dry white wine or extra vegetable broth
- 6 cups low-sodium vegetable or mushroom broth
- 1 cup pearl barley, rinsed
- 1 tsp dried thyme
- 1 leaf bay leaf
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper
- fresh parsley, for garnish
- grated Parmesan or vegan Parmesan, for serving (optional)
Instructions
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the mushrooms and cook for 5–7 minutes until golden brown and moisture evaporates. Stir in soy sauce, remove, and repeat with remaining mushrooms. Set aside.
- Reduce heat to medium. Add butter to the pot, then sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and thyme; cook 1 minute until fragrant.
- Stir in tomato paste and cook 1 minute. Pour in white wine or broth to deglaze, scraping up brown bits. Let liquid reduce by half.
- Add vegetable broth, rinsed barley, bay leaf, salt, and pepper. Bring to a boil, reduce to low, cover, and simmer 35–45 minutes until barley is tender but chewy.
- Return sautéed mushrooms to pot. Simmer uncovered for 5 more minutes to thicken slightly. Remove bay leaf, taste, and adjust seasoning. Serve hot, garnished with parsley and Parmesan.
Notes
For maximum depth of flavor, brown the mushrooms in batches before adding the vegetables. The barley will thicken the stew naturally as it cooks and cools, so add a splash of broth when reheating leftovers.