Wednesday, June 2, 2010

Vegetarian Barley and Mushroom Stew

Barley and Mushroom Stew ^

This is a hearty vegetarian stew that looks amazing, and I want to make it.  I had to post something meatless to take the thought of the last post out of my mind, lol.
1/2 cup dried porcini mushrooms
2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 red potatoes, peeled and cut into eighths (about 2 cups)
8 whole garlic cloves, peeled
2 cups mushrooms, sliced
1/3 cup pearled barley *Tip: Make sure you buy pearled barley, with the husk removed.
1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
3 cups vegetable stock
Chopped parsley for garnish (optional)

Add hot water to cover porcini; set aside.
Heat oil on medium-high heat in large pot; add onion, carrot, celery, potatoes and garlic.  Cook, stirring occasionally, until vegetables brown, about 12 minutes.  Drain porcini, reserving liquid, and chop. Add fresh and reconstituted dry mushrooms; cook 5 minutes, stirring occasionally.  Add barley and cook, stirring, until shiny and coated. Stir in thyme, salt and pepper.  Add vegetable broth to porcini soaking liquid to make three cups; add to stew. Bring to boil over medium-high heat; turn heat down so stew barely bubbles. Cover and cook 30 minutes, stirring once or twice
Serve with chopped parsley if desired.
Makes four servings.

Found recipe at: From Mark Bittman's How to Cook Everything Vegetarian.

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