Barley-Mushroom Ragout
More filling than a barley-mushroom soup, this vegetarian ragout will stick to the ribs.
Ingredients
14 g dried porcini mushrooms
4 teaspoons olive oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 carrot, peeled, quartered and thinly sliced
1 red bell pepper, cored, seeded and chopped
168 g shiitake mushrooms, stemmed, wiped clean and thinly sliced
168 g button mushrooms, stemmed, wiped clean and thinly sliced
1/2 cup canned tomatoes, chopped
1/3 cup medium pearl barley
1 cup homemade vegetable stock or canned reduced-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon dried rosemary
4 teaspoons olive oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 carrot, peeled, quartered and thinly sliced
1 red bell pepper, cored, seeded and chopped
168 g shiitake mushrooms, stemmed, wiped clean and thinly sliced
168 g button mushrooms, stemmed, wiped clean and thinly sliced
1/2 cup canned tomatoes, chopped
1/3 cup medium pearl barley
1 cup homemade vegetable stock or canned reduced-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon dried rosemary
Directions
- Place dried porcini mushrooms in a small bowl and pour in 1 cup boiling water. Let stand until softened, about 40 minutes. Drain mushrooms, reserving liquid and coarsely chop. Strain liquid and set aside.
- Meanwhile, in a heavy saucepan over medium heat, heat oil 1 minute. Add onion, garlic and ginger, and cook, stirring frequently, about 7 minutes. Stir in carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
- Add reserved mushrooms, 2 tablespoons mushroom liquid, and shiitake and button mushrooms, and sauté 5 minutes or until tender. Stir in tomatoes and barley.
- Add remaining mushroom liquid, broth, salt and rosemary, and bring to boil. Reduce heat to medium low, cover and simmer 45 minutes or until barley is tender.
The Ultimate Soup Cookbook, Reader's Digest
Very nice flavour. I recommend doubling or tripling the barley and stock for a heartier, more filling stew. Otherwise the proportions are heavily toward the mushrooms - although this would be fine if serving with bread.