A Barley Mushroom Ragout For When You’re Craving a Hearty Dish
More filling than soup, this vegetarian ragout will stick to the ribs.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 14 g dried porcini mushrooms
- 4 tsp olive oil
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- 1 tbsp fresh ginger minced
- 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 tsp salt
- 1/4 tsp dried rosemary
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
Recipe Notes
The Ultimate Soup Cookbook, Reader's Digest.
