Smoky Mushroom Stew with Barley

Name: Smoky Mushroom Stew with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 2–4
Ingredients: 1 pinch soft light brown sugar; 1 teaspoon chipotle paste; 200 ml (7 fl oz) tomato passata (puréed tomatoes), plus extra if needed; 3 tablespoons sweet Marsala; freshly ground black pepper; sea salt flakes; finely grated zest of ½ lemon, plus 1 squeeze lemon juice; 1 tablespoon chopped flat-leaf (Italian) parsley, plus more for sprinkling; 1 tablespoon chopped thyme; 400 g (14 oz) mixed mushrooms, sliced; 2 tablespoons olive oil; 650 ml (22½ fl oz) porcini mushroom stock (vegetable stock is fine); 1 garlic clove, minced; 200 g (7 oz/1 cup) pearled barley, rinsed

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
45 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This stew is dark, rich and almost meat-like, especially if you include shiitake in the mushroom mix. The mushrooms work exceptionally well with the barley, which has a slightly chewy texture and nutty taste.

Ingredients

650 ml (22½ fl oz) porcini mushroom stock (vegetable stock is fine)
200 g (

Stew
Main course
Vegan
Gluten-free
Spicy

Method

In a large pan, bring the stock to the boil and add the barley. Cook for 20–25 minutes until tender, adding some water if the stock threatens to evaporate before the grains are cooked. By the end of cooking the stock should be completely absorbed and the grains tender but retaining some bite. Set aside to keep warm.

Meanwhile, heat the oil in a lidded pan and add the mushrooms, garlic,