Barley and Mushroom Dish - Healthy & Vegan! Recipe

Name: Barley and Mushroom Dish - Healthy & Vegan!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried Shitake mushrooms; 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc); 1 1/2 cup boiling water; 2 cup barley (I use 1 cup long-grain and 1 cup round); 4 tbsp vegetable oil (olive/canola); 2 large onions, diced; 2 clove garlic, minced; 1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best; 2 cup fresh or canned button mushrooms, sliced; 1 salt and pepper to taste; 1 1/2 cup boiling water

Servings: persons

6 dried Shitake mushrooms
3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc)
1 1/2 cup boiling water
2 cup barley (I use 1 cup long-grain and 1 cup round)
4 tbsp vegetable oil (olive/canola)
2 large onions, diced
2 clove garlic, minced
1 tbsp rub (date honey) - you can use honey or omit this, but I find rub works best
2 cup fresh or canned button mushrooms, sliced
1 salt and pepper to taste
1 1/2 cup boiling water

1
In medium bowl, soak dried mushrooms in 1 1/2 cups of boiling water (this water will be used for cooking).
2
In separate bowl place barley, rinse and leave to soak (this water is not part of the recipe and will be discarded).
3
Heat large, deep pan on medium heat, add oil, onions and garlic and fry till golden.
4
Add rub for extra caramelization and fry for one more minute.
5
Coarsely chop soaked dried mushrooms, reserve liquids.
6
Add dried and fresh mushrooms to pan and saute till tender and slightly browned.
7
Boil additional 1 1/2 cups of water to be used shortly.
8
Drain barley (discard water) and add to pan.
9
Saute 1-2 minutes.
10
Season with salt and pepper to taste.
11
Add 3 cups boiling water to pan (from kettle and from mushrooms).
12
Stir and bring to a boil.
13
Cover pot, reduce heat to very low and leave to cook for 25-30 minutes, until cooked but still chewy.
14
Turn off heat and leave covered for another 5 minutes.
15
Fluff up barley and serve warm.
16
Enjoy!

1834

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 dried Shitake mushrooms, 3/4 cup dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc), 1 1/2 cup boiling water, 2 cup barley (I use 1 cup long-grain and 1 cup round), and more.

Yes, Barley and Mushroom Dish - Healthy & Vegan! falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley and Mushroom Dish - Healthy & Vegan!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions