Mushroom and Barley Stew
Happy New Year! You made it through a full year of my recipes! This next year will be even better, with more frequent postings, new cuisines, and other surprises. This year we are starting off with mushrooms. Mushrooms bring a meaty, savory depth to this stew that makes it feel hearty despite being fully plant-based. Barley adds a chewy texture that's a nice change from rice or quinoa in my other vegetarian bowls.
Cooking the mushrooms long enough to brown, rather than just softening them, is what brings out their deepest flavor and keeps them from tasting watery in the stew. Barley holds its chew even after simmering, unlike some grains that turn mushy.
This is one of the heartier vegetarian meals I make, and the mushrooms are doing most of that work in terms of texture and flavor. It's a good stew for a cold week when I want something warm but fully plant-based.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the stew cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This mushroom barley stew is a good hearty option without any meat.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Mushroom and Barley Stew
YIELD
10 portions
ESTIMATED NUTRITION
245 calories • 7g protein • 46g carbs • 5g fat per portion
What I really like about this recipe is how meaty and savory the mushrooms make it taste without any meat at all.
Ingredients
• 15 cups sliced mushrooms
• 7 1/2 cups cooked barley
• 5 cups diced carrots
• 2 1/2 onion, diced
• 3 tbsp olive oil
• 5 tsp thyme
• 6 cups vegetable broth
• salt and pepper
Directions
1. Sauté the mushrooms in olive oil until browned and their liquid has cooked off, about 10 minutes.
2. Add the onion and carrots; cook until softened, about 8 minutes.
3. Stir in the barley, thyme, and broth; simmer 15 minutes, until slightly thickened.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming. Nutrition is estimated per portion.
