Hearty Mushroom and Barley Stew
Slow-simmered stew of browned mushrooms, leek, carrot, celery, garlic, and barley cooked with stock, thyme, and bay leaf.
- 300 g chestnut mushrooms
- 1 medium leek
- 2 medium carrots
- 2 stalks celery stalks
- 2 cloves garlic cloves
- 1 tbsp vegetable oil
- 100 g pearl barley
- 700 ml vegetable stock
- 1 tsp dried thyme
- 1 leaf bay leaf
- 15 g fresh parsley
- 1 to taste salt
- 1 to taste black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Clean and slice the mushrooms. Trim and slice the leek (white and light green parts). Peel and dice the carrots and celery.
- Step 2
Mince the garlic cloves.
- Step 3
Heat the vegetable oil in a large saucepan or Dutch oven over medium heat.
- Step 4
Add the sliced leek, diced carrots, and celery. Cook for 7-10 minutes until softened.
- Step 5
Add the sliced mushrooms and minced garlic to the pan. Cook for another 5-7 minutes until the mushrooms have released their liquid and started to brown.
- Step 6
Stir in the pearl barley, vegetable stock, dried thyme, and bay leaf.
- Step 7
Bring the stew to a simmer, then reduce the heat, cover, and cook for 30-35 minutes, or until the barley is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- Step 8
Remove the bay leaf.
- Step 9
Season the stew generously with salt and black pepper to taste.
- Step 10
Finely chop the fresh parsley.
- Step 11
Serve the hearty mushroom and barley stew hot, garnished with fresh parsley.
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