Barley and Mushroom One-Pot Stew

A delicious spoon dish that is also very filling and nutritious. For a more intense flavor, we used fresh mushrooms along with dried mushrooms, which you can easily omit if you dont have them. You can also use various types of freshly picked mushrooms. To ensure the stew cooks quickly, we recommend soaking the barley for at least a few hours before cooking.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, plant, sunflower

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Leek

  • 4 handfuls Barley, husked

  • pieces Tomato, concentrate, without salt

  • 1 handful Mushrooms, shiitake, dried

  • 2 pod Garlic, fresh

  • 4 pieces Mushrooms, mauve

  • 2 piece Spices, bay (leaves)

  • 0.5 teaspoons Spices, thyme, dried

  • 0.5 teaspoons Spices, mayonnaise, dried

  • pieces Spices, pepper, black

  • 0.5 dl Alcohol, Wine, White

  • pieces Water

  • pieces Salt, table

  • pieces Parsley, fresh

  • pieces Sour cream

Steps

  1. Place the dried mushrooms in a bowl and pour a cup of hot water over them. Let them soak while you prepare the other ingredients.

  2. Carefully clean the mushrooms, wipe them with a damp cloth, and slice them. Use both the caps and stems. Peel the onion and garlic, and chop them finely separately. Clean the carrot, wash it, and cut it into pieces. Wash the leek, cut it in half lengthwise, and then slice it into strips.

  3. Heat oil in a large pot and sauté the chopped onion until translucent. Add the carrot and leek, and sauté everything together for 5 minutes, stirring occasionally. Meanwhile, drain the soaked mushrooms, reserving the soaking liquid. Coarsely chop the soaked mushrooms.

  4. Add the drained soaked barley to the pot. Stir in the tomato paste, chopped dried mushrooms, and garlic, and continue to sauté. When the garlic becomes fragrant, add the sliced mushrooms.

  5. Add the bay leaf, marjoram, thyme, and a few peppercorns to the pot, and sauté for a bit longer. Then pour in the wine. Once the wine comes to a boil, add water and the reserved soaking liquid from the dried mushrooms. There should be enough liquid to cover the ingredients by about two fingers. Wait for it to boil, then reduce the heat to medium, cover the pot, and let the stew cook for 30-40 minutes, or until the barley is completely soft. Season with salt and ground pepper during cooking.

  6. Serve the prepared stew in deep bowls or soup bowls. Garnish with chopped chives or parsley and serve with sliced bread. Optionally, add a spoonful of sour cream when serving.

Nutrition Information (Per 100g)

  • Calories: 99.99 kcal
  • Fat: 5.24 g
    • Saturated Fat: 0.52 g
  • Carbohydrates: 10.84 g
    • Sugars: 2.45 g
  • Protein: 1.05 g
  • Fiber: 1.22 g