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: https://kitchenstarts.com/mushroom-barley-stew/ —Kitchen Starts
1 hour 10 minutes
fresh Shitake mushrooms, sliced
dried porcini mushrooms, rehydrated and chopped
onions, finely chopped
carrots, thinly sliced
celery stalks, thinly sliced
water chestnuts, chopped thin
roasted chestnuts, sliced
beef bone broth (can use water or veggie broth)
fresh thyme (or ¼ tspn ground thyme)
cup dry sherry
fresh parsley, finely chopped
black pepper, freshly ground
In This Recipe
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.
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 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).
Add both kinds of chestnuts and tomato paste. Sauté another 2 minutes.
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.
Add 3 cups broth and cooked barley. Bring to a simmer and cook for 20 min.
Add 1/4 cup Sherry and cook for an additional 5-10 minutes, tasting and adjusting seasoning as necessary.