Description
Warm up with a flavorful mushroom barley stew with chestnuts. This dish will delight your senses with savory roasted chestnuts and crunchy water chestnuts. It is best for dinners and great for meal prep. Vegan options.
Ingredients
8 oz fresh shitake mushrooms, sliced
6 oz dried porcini mushrooms, rehydrated and chopped
2 onions, finely chopped
2 carrots, thinly sliced
2 celery stalks, thinly sliced
½ can water chestnuts, chopped thin
½ pkg roasted chestnuts, sliced
½ cup barley
1 Tbsp tomato paste
3 cups beef bone broth (can use water or veggie broth)
¾ cup hot water (for rehydrating porcinis)
2 sprigs fresh thyme (or ¼ tspn ground thyme)
¼ cup dry sherry
¼ cup parsley, finely chopped
2 Tbsp olive oil
½ tsp Sea Salt
¼ tsp Pepper, freshly ground
Instructions
- Rehydrate Porcini. Place the dried porcini in a coffee or teacup, pour hot water over them until they are covered, and place a plate or saucer over the cup to keep the liquid warm. Set aside.
- Cook barley. Rinse barley. Combine 1/2 cup barley with 1 1/2 cups water (or broth) and a pinch of salt in a small saucepan. Bring to a boil over high heat and lower to a simmer. Cover and cook until tender (should be a little chewy) about 40-50. When done, add to the main pot.
- Heat Pot and Sauté Veggies. Add olive oil to preheated pot. Sauté onions, carrots, celery, shitake mushrooms, salt, pepper, and thyme until onions become translucent (about 10 minutes).
- Add Chestnuts and Tomato Paste. Add both kinds of chestnuts and tomato paste. Sauté another 2 minutes.
- Strain, Rinse, Chop and Add Porcini. Strain the mushroom liquid into the pot. Rinse the porcini to remove any grit, then chop into small pieces.
- Add Broth and Barley. Add broth and cooked barley. Bring to a simmer and cook for 20 min.
- Add Sherry. Add Sherry and cook for an additional 5-10 minutes, tasting and adjusting seasoning as necessary.
- Serve Hot with Fresh Parsley. Enjoy!
Notes
Substitutions. I like the taste of beef bone broth best, but if you’re trying to fit a certain diet or don’t have any on hand feel free to substitute the broth. I suggest mushroom stock, veggie stock, or even pure water. You may also substitute the mushrooms with any kind you like. I’ve made this recipe with crimini and it tastes great.
As always, make it your own and tell me what you created in the comments section.
Keywords: Stew, Mushroom, Barley, Chestnuts, Vegan Options
