mushroom barley stew with stout

January 12, 2014

barley mushroom 3

Every January I post a mushroom recipe. Last year it was the fabulous and savoury mushroom tart. The year before that it was the creamy triple mushroom gemelli, not to be missed. The year before that, the comforting winter portobello stew. This year I’m featuring mushroom barley stew with stout – a recipe I’ve adapted from Rich Landau and Kate Jacoby’s vedge cookbook, named after their restaurant in Philadelphia. Not only is this stew thick and warming and richly flavoured with beer, mushroom stock, thyme and worcestershire sauce, but it’s inspired by chefs whose philosophy I love. Rich and Kate call vedge a vegetable restaurant, “not a vegetarian or vegan one, and only once you eat there do you truly understand that distinction. Rich’s dishes are jubilant celebrations of vegetables, not an attempt to accommodate a so-called dietary restriction.” This statement almost calls for a trip to Philly just to give Rich and Kate a high-five.

1 cup pearl barley, rinsed and drained

2 cups cubed parsnips

1 cup cubed celeriac

a handful of the babiest of baby carrots (or cubed carrots if you can’t find baby carrots)

1 pound mushrooms, hedgehog if you can find them, chopped

1 cup finely chopped onions

1 tbsp minced garlic

2 tsps sea salt

1 tsp freshly ground black pepper

2 tbsps olive oil

6 cups mushroom stock

1/2 cup stout or dark beer

2 tsps chopped fresh thyme

1 tsp vegan worcestershire sauce

2 tsps chopped fresh parsley

Heat 3 cups water in a large saucepan over high heat. When it comes to a boil, add the barley, reduce the heat to medium, and cook until all of the liquid if absorbed, about 40 minutes. Remove the pan from the heat and set aside to cool for at least 20 minutes.

Preheat oven to 450 degrees. In a large bowl, combine the parsnips, celeriac, carrots, mushrooms, onions, garlic, sea salt, pepper, and olive oil. Toss to distribute the oil, then spread the vegetables on a sheet pan in a single layer and roast until the vegetables start to caramelize at the edges, about 15 minutes.

Meanwhile, combine the stock, beer, cooked barley, thyme, and vegan worcestershire sauce in a large dutch oven and bring to a boil over high heat. Reduce the heat to a simmer.

When the roasted vegetables are done, carefully transfer the roasted vegetables to the stock. Add parsley, adjust seasoning, and serve immediately with some nice crusty bread and a pint of your favourite beer.

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