Make Ahead

Mushroom Barley Stew with Chestnuts

March  2, 2021
0 Ratings
Photo by Kitchen Starts
  • Prep time 20 minutes
  • Cook time 1 hour 10 minutes
  • Serves 4-6
Author Notes

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. Original recipe posted here: —Kitchen Starts

What You'll Need
  • 8 ounces fresh Shitake mushrooms, sliced
  • 6 ounces dried porcini mushrooms, rehydrated and chopped
  • 2 onions, finely chopped
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 4 ounces water chestnuts, chopped thin
  • 3 ounces roasted chestnuts, sliced
  • 1/2 cup barley, uncooked
  • 1 tablespoon tomato paste
  • 3 cups beef bone broth (can use water or veggie broth)
  • 2 sprigs fresh thyme (or ¼ tspn ground thyme)
  • 1/4 cup cup dry sherry
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  1. Place the dried porcini in a coffee or teacup, pour 3/4 cup hot water over them until they are covered, and place a plate or saucer over the cup to keep the liquid warm. Set aside.
  2. 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.
  3. Heat a dry pot for 1-2 minutes on medium heat. Add olive oil to the pot. Sauté onions, carrots, celery, shitake mushrooms, salt, pepper, and thyme until onions become translucent (about 10 minutes).
  4. Add both kinds of chestnuts and tomato paste. Sauté another 2 minutes.
  5. Strain the mushroom liquid into the pot. Rinse the porcini to remove any grit, then chop into small pieces. Add to the main pot and sauté 2 minutes.
  6. Add 3 cups broth and cooked barley. Bring to a simmer and cook for 20 min.
  7. Add 1/4 cup Sherry and cook for an additional 5-10 minutes, tasting and adjusting seasoning as necessary.
  8. Serve Hot with Fresh Parsley. Enjoy!

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