Vegan Mushroom and Barley Stew with Red Wine Reduction

A hearty and satisfying vegan stew featuring earthy mushrooms, chewy barley, and flavorful vegetables, all simmered in a rich red wine reduction. This is vegan comfort food at its finest!

Prep Time

20 minutes

Total Time

80 minutes

Calories

420

Level

Medium

Yields

4 servings

Cost

£2.15

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive Oil(Extra virgin)

£0.25

1mediumOnion(Chopped)

£0.30

2mediumCarrots(Chopped)

£0.20

2stalksCelery Stalks(Chopped)

£0.35

4clovesGarlic(Minced)

£0.15

1poundCremini Mushrooms(Sliced)

£2.50

4ouncesShiitake Mushrooms(Sliced, stems removed)

£1.75

1cupPearl Barley(Rinsed)

£0.40

1cupRed Wine(Dry red wine, such as Cabernet Sauvignon or Merlot)

£1.50

6cupsVegetable Broth(Low sodium)

£0.75

2tablespoonsTomato Paste

£0.10

1teaspoonDried Thyme

£0.05

0.5teaspoonDried Rosemary

£0.05

1leafBay Leaf

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.20

Total Cost

£8.60

£2.15 per serving

The Method

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2
Add garlic and cook for 1 minute more, until fragrant.
3
Add cremini and shiitake mushrooms and cook until they release their liquid and begin to brown, about 8-10 minutes.
4
Stir in tomato paste, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly.
5
Pour in red wine and bring to a simmer. Let it simmer for 5-7 minutes, allowing the wine to reduce slightly.
6
Add rinsed pearl barley, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until barley is tender and the stew has thickened.
7
Remove bay leaf. Season with salt and pepper to taste.
8
Serve hot, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

420 kcal / 1757 kJ

Carbs

58g

22% of RDA

Fat

14g

20% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

9 g

10% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use dried porcini mushrooms in addition to the cremini and shiitake. Soak them in hot water for 30 minutes, then chop and add them to the stew along with the soaking liquid (strain the liquid first to remove any grit).

If the stew becomes too thick, add more vegetable broth to reach your desired consistency.

This stew tastes even better the next day, so it's a great make-ahead meal.

For a smoother texture, you can partially blend the stew with an immersion blender before serving. Be careful not to over-blend it!

Add other vegetables like potatoes, parsnips, or kale for extra nutrients and flavor.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the stew becomes too thick, add more vegetable broth to reach your desired consistency.

This stew tastes even better the next day, so it's a great make-ahead meal.

For a smoother texture, you can partially blend the stew with an immersion blender before serving. Be careful not to over-blend it!

Add other vegetables like potatoes, parsnips, or kale for extra nutrients and flavor.

Vegan Mushroom and Barley Stew with Red Wine Reduction

Ingredients

The Method