Barley and Mushroom Stew with Ayrshire Bacon

Preparation info

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Appears in

A Year in a Scots Kitchen

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

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An earthy, filling stew which should be served with a contrasting sharp, crisp texture such as baked garlic toasts. Vegetarians can omit the bacon.


  • 2 tablespoons oil
  • 250 g (8 oz) Ayrshire bacon</


Chop the bacon, finely. Heat oil in a large pan and cook bacon till crisp. Remove bacon with a slotted spoon. Add the onion and cook gently till lightly browned. Add the barley and return the bacon to the pan. Cook for five minutes stirring occasionally.

Meanwhile, chop half the mushrooms very finely, or pulse in a food processor, and slice the remainder. Add the mushro