Mushroom Barley Stew Recipe

Name: Mushroom Barley Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp garlic, crushed (2 tsp for barley, 1 tsp for mushroom marinade); 1 medium onion, diced; 6 Tbsp olive oil, (2 Tbsp for barley, 4 Tbsp for mushroom marinade); 1 28 oz can tomatoes, fire-roasted, diced; 4 cups chicken or vegetable stock; 1 cup pearl barley; 4 Portobello mushrooms (3-4 inches wide), stems cut off; 1/4 cup balsamic vinegar; 2 tsp soy sauce (low sodium); 1 tsp herbes de provence (1/2 tsp for barley, 1/2 tsp for mushroom marinade); 1/2 tsp cracked black pepper; Fresh or frozen peas (optional)

Servings: persons

3 tsp garlic, crushed (2 tsp for barley, 1 tsp for mushroom marinade)
1 medium onion, diced
6 Tbsp olive oil, (2 Tbsp for barley, 4 Tbsp for mushroom marinade)
1 28 oz can tomatoes, fire-roasted, diced
4 cups chicken or vegetable stock
1 cup pearl barley
4 Portobello mushrooms (3-4 inches wide), stems cut off
1/4 cup balsamic vinegar
2 tsp soy sauce (low sodium)
1 tsp herbes de provence (1/2 tsp for barley, 1/2 tsp for mushroom marinade)
1/2 tsp cracked black pepper
Fresh or frozen peas (optional)

1
Whisk together 4 tablespoons olive oil, balsamic vinegar, soy sauce, 1/2 tsp herbes de provence, 1 tsp crushed garlic, and black pepper.
2
In a glass roasting dish, sprayed with oil, layout caps, gills facing down, and pour marinade over. Marinate for one hour, turning mushrooms over several times.
3
Meanwhile, in a heavy stew pot, cook onions and garlic in 2 Tbsp olive oil until softened, 3-5 minutes. Add can of tomatoes, 1/2 tsp herbes de provence, and stock, heat until bubbling. Add barley. Cover and reduce heat to low simmer. Cook for an hour or so, until it reaches a stew-like consistency and barley is thoroughly cooked. Last 15 minutes stir occasionally to prevent catching on the bottom of the pot. If there's too much liquid, cook without lid until it reaches the desired consistency.
4
30 minutes after starting the barley, set the oven to preheat at 450 degrees (or 425 on convection setting).
5
Roast mushrooms, gill side down, 15 minutes. Turn mushrooms over and roast 5 minutes more. Pull mushrooms from marinade and chop into bite size pieces. Add the marinade and mushrooms to cooked barley. Stir to blend. If needed, add salt to taste.
6
Fresh or frozen peas can also be added.

639

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 3 tsp garlic, crushed (2 tsp for barley, 1 tsp for mushroom marinade), 1 medium onion, diced, 6 Tbsp olive oil, (2 Tbsp for barley, 4 Tbsp for mushroom marinade), 1 28 oz can tomatoes, fire-roasted, diced, and more.

Yes, Mushroom Barley Stew falls under the Soups & Stews 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!

Mushroom Barley Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions