Nordic Mushroom and Barley Stew

Nordic · Autumn · 45 min · Serves 4 · By Lesapor Test Kitchen

This Nordic-inspired mushroom and barley stew is perfect for autumn. It combines earthy mushrooms with nutty barley and root vegetables for a warm, comforting dish. Simple yet satisfying, this stew celebrates the essence of Nordic cuisine with a focus on wholesome ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 250 grams mushrooms, sliced
• 2 medium carrots, diced
• 1 cup pearl barley
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
2. Add the sliced mushrooms and diced carrots to the pot. Cook for another 5 minutes, stirring occasionally, until the mushrooms begin to soften.
3. Stir in the pearl barley, ensuring it is well coated with the oil and vegetables. Pour in the vegetable stock and add the dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes or until the barley is tender, stirring occasionally.
5. Season the stew with salt and black pepper to taste. Stir in the chopped fresh parsley just before serving.