Mushroom and Barley Stew

    (271)
    12 hours 15 minutes

    This slow cook recipe is easy to assemble and needs no attention while it cooks. The flavours blend nicely to give it a wholesome earthy flavour that is unbelievably vegetarian. Serve with garlic bread.


    237 people made this

    Ingredients
    Serves: 8 

    • 2 litres vegetable stock
    • 2 cups sliced fresh button mushrooms
    • 30g dried shiitake mushrooms, torn into pieces
    • 3/4 cup (155g) uncooked pearl barley
    • 3/4 cup (155g) dry lentils
    • 1/4 cup dried onion flakes
    • 2 teaspoons crushed garlic
    • 2 teaspoons dried summer savoury
    • 3 bay leaves
    • 1 teaspoon dried basil
    • 2 teaspoons ground black pepper
    • 1 pinch salt, to taste

    Directions
    Preparation:15min  ›  Cook:12hours  ›  Ready in:12hours15min 

    1. In a slow cooker mix the stock, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savoury, bay leaves, basil, pepper and salt.
    2. Cover and cook 4 to 6 hours on high or 10 to 12 hours on Low. Remove bay leaves before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (271)

    Reviews in English (210)

    by
    151

    This recipe is definitely a keeper, although (as others said) there is too much pepper. I actually enjoy that much heat in many recipes, but in this recipe it dominates too much over the more subtle flavors. I will cut in half at least next time, and maybe a quarter for my toddlers' sake. A really neat thing about this recipe is that most of the ingredients are dry or easily replaced with dry ingredients, so it is easy to pre-mix on the weekend, store in a Ziploc bag on a shelf, and then throw in a crockpot with 2 quarts of water in the morning before work any day of the week - or even a month later, if you use an oxygen-reducing packet. I replaced broth with boullion and garlic with garlic powder. Button mushrooms were the only fresh ingredient we used, and I since found a way to order freeze-dried mushrooms - so next time I will be using entirely dry ingredients and then will "just add water".  -  27 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    113

    Yum! I chopped up a whole onion instead of using flakes. Before putting everything into the crockpot, I sauteed the onion, 2 minced cloves of garlic, one grated carrot, and one minced jalapeno in some olive oil. Then I put that into the crockpot. I didn't have savory, so I just used italian seasoning in lieu of that and the basil. A keeper!  -  15 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    99

    this is a great, healthy, low-fat recipe...i have made it several times. HOWEVER, i would recommend that you cut the amount of black pepper in the recipe in half (to 1 tsp) because otherwise, it has a lingering burn and your lips will be on fire by the end of a bowl!!!  -  02 Apr 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate