A hearty vegetarian stew made with mushrooms, pearl barley, vegetables, and herbs, finished with crispy mushrooms for texture.

2 teaspoons neutral oil

2 tablespoons butter

1 pound mixed mushrooms, sliced or torn

1 yellow onion, diced

4 ribs celery, diced

6 young carrots, diced

6 cloves garlic, minced

4 Roma tomatoes, diced

1 cup pearl barley

2 tablespoons flour

6 cups mushroom or vegetable stock

1 teaspoon dried thyme

1 teaspoon dried chives

1 teaspoon dried parsley

½ teaspoon crushed red pepper

Salt and pepper to taste

Crispy Mushroom Topping:

1 teaspoon olive oil

8 ounces mushrooms, sliced or torn

¼ cup fresh parsley, minced

Flaky sea salt

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1. Brown the mushrooms in oil and butter until golden, then set aside.

2. Sauté onion, carrots, and celery until softened, then add garlic.

3. Stir in tomatoes and barley, then return mushrooms to the pot.

4. Sprinkle flour over vegetables and cook briefly.

5. Gradually whisk in stock and seasonings.

6. Simmer until barley is tender, adding more stock if needed.

7. Cook topping mushrooms in hot oil until crisp, then garnish stew and serve.

Add extra stock when reheating, as barley continues to absorb liquid. For vegan preparation, replace butter with olive oil.