Quick, hearty, and delicious. Prepare to meet your new fave winter recipe! Tender pearl barley meets exotic mushrooms, simmered to perfection in a savoury vegetable stock broth. Creamy crème fraîche adds a luxurious touch. Let’s get cosy, Chef!
Mushroom & Barley Stew
Mushroom & Barley Stew
with crème fraîche & exotic mushrooms
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Carrot
- Celery Stick
- Celery Sticks
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Mixed Exotic Mushrooms
- Onion
- Onions
- Pearled Barley
- Smoked Paprika
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BARLEY
Place the pearl barley in a pot with the stock and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped exotic mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
AROMATICS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion, the grated garlic, the diced Carrot, the chopped celery and the sliced button mushrooms until golden, 5-7 minutes (shifting occasionally). Add in the cooked chopped tomato, 150ml of water, a sweetener, and the smoked paprika, simmer until thickening, 8-10 minutes (shifting regularly). In the final 4-5 minutes, add the cooked barley. Remove from the heat, stir through the crème fraîche and season.
GET NOSHING!
Bowl up a hearty helping of the mushie & barley stew and scatter the cooked exotic mushrooms on top. Garnish with the chopped parsley. Well done, Chef!
BARLEY
Place the pearl barley in a pot with the stock and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped exotic mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
AROMATICS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion, the grated garlic, the diced Carrot, the chopped celery and the sliced button mushrooms until golden, 5-7 minutes (shifting occasionally). Add in the cooked chopped tomato, 300ml of water, a sweetener, and the smoked paprika, simmer until thickening, 8-10 minutes (shifting regularly). In the final 4-5 minutes, add the cooked barley. Remove from the heat, stir through the crème fraîche and season.
GET NOSHING!
Bowl up a hearty helping of the mushie & barley stew and scatter the cooked exotic mushrooms on top. Garnish with the chopped parsley. Well done, Chef!
BARLEY
Place the pearl barley in a pot with the stock and 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped exotic mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
AROMATICS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion, the grated garlic, the diced Carrot, the chopped celery and the sliced button mushrooms until golden, 7-9 minutes (shifting occasionally). Add in the cooked chopped tomato, 450ml of water, a sweetener, and the smoked paprika, simmer until thickening, 12-15 minutes (shifting regularly). In the final 5-6 minutes, add the cooked barley. Remove from the heat, stir through the crème fraîche and season.
GET NOSHING!
Bowl up a hearty helping of the mushie & barley stew and scatter the cooked exotic mushrooms on top. Garnish with the chopped parsley. Well done, Chef!
BARLEY
Place the pearl barley in a pot with the stock and 1.6L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
MUSHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped exotic mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
AROMATICS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion, the grated garlic, the diced Carrot, the chopped celery and the sliced button mushrooms until golden, 7-9 minutes (shifting occasionally). Add in the cooked chopped tomato, 600ml of water, a sweetener, and the smoked paprika, simmer until thickening, 12-15 minutes (shifting regularly). In the final 5-6 minutes, add the cooked barley. Remove from the heat, stir through the crème fraîche and season.
GET NOSHING!
Bowl up a hearty helping of the mushie & barley stew and scatter the cooked exotic mushrooms on top. Garnish with the chopped parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Mushroom & Barley Stew?
The preparation time for Mushroom & Barley Stew with crème fraîche & exotic mushrooms is between 30 and 45 minutes.
What is the total time required to make Mushroom & Barley Stew with crème fraîche & exotic mushrooms?
The total time required to make Mushroom & Barley Stew with crème fraîche & exotic mushrooms is between 45 and 60 minutes.
How many servings does Mushroom & Barley Stew provide?
4 servings
What are the main ingredients in Mushroom & Barley Stew?
Button Mushrooms, Carrot, Celery Stick, Celery Sticks, Cooked Chopped Tomato, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Pearled Barley, Smoked Paprika, Vegetable Stock
What is the nutritional information of Mushroom & Barley Stew?
Calories: 544, Carbs: 85 grams, Fat: grams, Protein: 17.6 grams, Sugar: 19.3 grams, Salt: 1344 grams
How do I prepare Mushroom & Barley Stew?
BARLEY: Place the pearl barley in a pot with the stock and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. MUSHROOMS: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped exotic mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. GET NOSHING!: Bowl up a hearty helping of the mushie & barley stew and scatter the cooked exotic mushrooms on top. Garnish with the chopped parsley. Well done, Chef! AROMATICS: Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion, the grated garlic, the diced carrot, the chopped celery and the sliced button mushrooms until golden, 5-7 minutes (shifting occasionally). Add in the cooked chopped tomato, 300ml of water, a sweetener, and the smoked paprika, simmer until thickening, 8-10 minutes (shifting regularly). In the final 4-5 minutes, add the cooked barley. Remove from the heat, stir through the crème fraîche and season.
What should be prepared from my kitchen to make Mushroom & Barley Stew?
Button Mushrooms, Carrot, Celery Stick, Celery Sticks, Cooked Chopped Tomato, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Pearled Barley, Smoked Paprika, Vegetable Stock
How many calories does Mushroom & Barley Stew have?
544 calories
How much fat content does Mushroom & Barley Stew have?
grams
Woolies Products in this dish
