Mushroom and Barley Stew

    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.

    239 people made this

    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

    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.

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    Reviews in English (226)


    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)


    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)


    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)