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Prep time
20 minutes
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Cook time
1 hour 10 minutes
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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: https://kitchenstarts.com/mushroom-barley-stew/ —Kitchen Starts
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Ingredients
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8 ounces
fresh Shitake mushrooms, sliced
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6 ounces
dried porcini mushrooms, rehydrated and chopped
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2
onions, finely chopped
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2
carrots, thinly sliced
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2
celery stalks, thinly sliced
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4 ounces
water chestnuts, chopped thin
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3 ounces
roasted chestnuts, sliced
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1/2 cup
barley, uncooked
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1 tablespoon
tomato paste
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3 cups
beef bone broth (can use water or veggie broth)
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2 sprigs
fresh thyme (or ¼ tspn ground thyme)
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1/4 cup
cup dry sherry
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1/4 cup
fresh parsley, finely chopped
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2 tablespoons
olive oil
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1/2 teaspoon
sea salt
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1/4 teaspoon
black pepper, freshly ground
Directions
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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.
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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.
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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).
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Add both kinds of chestnuts and tomato paste. Sauté another 2 minutes.
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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.
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Add 3 cups broth and cooked barley. Bring to a simmer and cook for 20 min.
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Add 1/4 cup Sherry and cook for an additional 5-10 minutes, tasting and adjusting seasoning as necessary.
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Serve Hot with Fresh Parsley. Enjoy!
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