Mushroom and Barley Stew

    Mushroom and Barley Stew


    237 people made this

    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.

    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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