Hearty Mushroom & Barley Stew

Ingredients (Serves 4)

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 200g GRO mushrooms, sliced (mix of oyster, shiitake, or lion’s mane)

• 2 carrots, diced

• 2 celery stalks, diced

• 200g pearl barley, rinsed

• 500ml vegetable stock (or mushroom stock for extra depth)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper to taste

• Fresh parsley, chopped, for garnish

Method

• Heat olive oil in a large pot over medium heat.

• Add onion and garlic; cook until translucent.

• Stir in mushrooms, carrots, and celery; sauté until softened and fragrant.

• Add barley, stock, tomato paste, thyme, bay leaf, salt, and pepper.

• Bring to a boil, then reduce heat and simmer 45–50 minutes, stirring occasionally, until barley is tender and the stew thickens.

• Remove bay leaf, adjust seasoning, and serve hot topped with fresh parsley

Style Notes

• Add a splash of tamari or miso for extra depth.

• Serve with crusty sourdough or seaweed flakes for a mineral‑rich finish.

• This stew keeps beautifully — flavour deepens overnight.