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

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
Gluten-free
Spicy
Vegan

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,