Cozy Up Easy Mushroom Barley Stew
A savory and nourishing mushroom barley stew featuring tender mushrooms, fresh vegetables, and fiber-packed pearl barley simmered in flavorful vegetable stock, topped with crispy sautéed mushrooms for added texture.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Small skillet
- 1 Chef’s knife
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
Ingredients
- 2 teaspoons neutral oil for frying
- 2 tablespoons butter
- 1 pound mixed mushrooms sliced or torn
- 1 yellow onion peeled and diced
- 4 ribs celery diced
- 6 young carrots diced
- 6 cloves garlic minced
- 4 Roma tomatoes diced or 1 (14.5 oz) can diced tomatoes
- 1 cup pearl barley
- 2 tablespoons flour optional
- 6 cups mushroom or vegetable stock plus more if needed
- 1 teaspoon dried thyme
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
For Crispy Mushroom Topping:
- 1 teaspoon extra virgin olive oil
- 8 ounces mushrooms torn or sliced
- ¼ cup fresh parsley minced
- Flaky sea salt
Instructions
- Prepare and Sauté the Mushrooms: Begin by heating 2 teaspoons of neutral oil along with 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat. Once the butter has melted and the oil is shimmering, add 1 pound of your chosen mixed mushrooms — these can be sliced, diced, or torn into bite-sized pieces depending on the variety you’re using. Stir the mushrooms frequently as they cook, allowing them to brown evenly and soften. This process should take about 8 to 12 minutes. The mushrooms will release their moisture and then begin to caramelize, developing a rich, deep flavor. Season them lightly with salt and freshly ground black pepper during cooking to enhance their natural earthiness. When the mushrooms are nicely browned and tender, transfer them to a separate bowl to set aside for later.
- Create the Flavor Base with Mirepoix Vegetables: If the pot looks dry after removing the mushrooms, drizzle in a little more neutral oil to prevent the vegetables from sticking. Add the diced yellow onion, diced celery ribs, and diced carrots to the pot. These three vegetables, known as mirepoix, form the aromatic flavor base for your stew. Cook them gently over medium heat for about 5 to 7 minutes until they start to soften and the onions become translucent but not browned. This softening process releases their natural sweetness and layers flavor into the stew. Then, add the minced garlic and sauté it for about 45 seconds, stirring continuously to prevent it from burning. The garlic will add a fragrant aroma that complements the earthiness of the mushrooms.
- Incorporate Tomatoes and Barley: Next, stir in the diced Roma tomatoes or canned diced tomatoes, followed immediately by 1 cup of pearl barley. Cook this mixture for about one minute while stirring frequently.This brief cooking step helps the barley absorb some of the tomato juices, building flavor and starting the softening process. After this, return the cooked mushrooms to the pot and stir well to combine all ingredients evenly.
- Thicken the Stew with Flour: Sprinkle 2 tablespoons of flour evenly over the vegetable and barley mixture. Stir continuously to coat the ingredients with flour, cooking for 2 to 3 minutes. You will notice the flour mixture darkening slightly in color — this is a good sign that it’s roasting and will help thicken the stew later. Be careful not to let the flour burn during this process by keeping the heat at medium and stirring frequently. This step is optional but highly recommended for a stew with a rich, velvety texture.
- Gradually Add Stock While Stirring: Begin incorporating the mushroom or vegetable stock, pouring in 1 cup at a time. After each addition, whisk or stir vigorously to fully combine the flour with the liquid, preventing lumps and ensuring a smooth broth. Continue this process until all 6 cups of stock have been added. This gradual integration helps develop a thick, flavorful stew base without clumps. Once the stock is fully incorporated, season the stew with 1 teaspoon each of dried thyme, dried chives, and dried parsley. Add ½ teaspoon of crushed red pepper flakes for a subtle spicy kick.Taste the broth and adjust salt and pepper as needed, keeping in mind the flavors will intensify as the stew simmers.
- Simmer Until Barley is Tender: Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot partially with a lid. Let the stew simmer for 25 to 30 minutes, stirring occasionally to prevent sticking. During this time, the barley will absorb the flavorful broth and become tender and chewy. If the stew appears too thick or the barley has absorbed too much liquid, add up to 2 additional cups of stock gradually to reach your desired consistency. Throughout simmering, taste and adjust the seasoning as needed for balance.
- Prepare the Crispy Mushroom Topping: While the stew is simmering, heat 1 teaspoon of extra virgin olive oil in a small skillet over high heat.When the oil is hot and shimmering, add 8 ounces of mushrooms (torn or sliced). Allow them to cook undisturbed for 2 to 3 minutes, enabling a deep, golden-brown crust to form on one side. Flip the mushrooms carefully and cook for another 1 to 2 minutes on the other side until both sides are well browned and crispy. Turn off the heat and immediately transfer these mushrooms to a bowl. Toss them with ¼ cup of freshly minced parsley and sprinkle with flaky sea salt. This topping adds an irresistible texture contrast and fresh herbal brightness to the finished stew.
- Serve and Garnish Your Mushroom Barley Stew: Ladle the hot mushroom barley stew into individual serving bowls. Generously pile the crispy mushroom topping over each portion for an added crunch and burst of flavor. Garnish with any remaining fresh parsley for a vibrant, fresh appearance. Serve immediately and enjoy a warm, hearty meal that’s perfect for cooler days or anytime you crave a comforting, nourishing dish.
Notes
- Use a mix of mushrooms (button, cremini, shiitake) for complex flavor and texture.
- Young carrots don’t need peeling; if using larger carrots, peel and reduce quantity.
- Pearl barley provides fiber and a chewy bite; rinse it before cooking to remove starch.
- Flour is optional but helps thicken the stew into a creamy consistency.
- Keep stirring during simmering to prevent barley from sticking to the pot’s bottom.
- Crispy mushroom topping adds texture contrast and enhances mushroom flavor; don’t skip it!
- Adjust crushed red pepper flakes to control the level of heat.
- The stew can be made vegetarian or vegan by using vegetable stock and substituting butter with plant-based alternatives.
