Saint Patrick's day. The girls really liked it!! I haven't even tried it yet...other than a small taste to check the flavor.
So, jumping right in, ingredients:
1/2 C dried porcini mushrooms ( I didn't use these. I think they would add some richness to the stew)
1 Tbsp Olive oil
1 onion, chopped
1 C carrots
1 C celery
3 C potatoes or about 4-5 potatoes - I used reds and yukons
6 garlic cloves, minced
4 C mushrooms - I just used standard mushrooms, sliced. I think it would have been better to do some shitakes and oysters, to add more flavor
2 tsp fresh thyme - i added a generous little bunch
and freshly ground black pepper to taste
Chopped parsley for garnish
Add 1 C of boiling water to cover porcini mushrooms and set aside.
Heat oil in large pot; add onion, carrot, celery, potatoes and
Saute until vegetables start to carmelize,
about 12 minutes.
Save porcini juices. Chop the porchins and add all the mushrooms to the pot. Cook them
down about 5 minutes.
Add barley and cook, stirring, until shiny and
coated. Stir in thyme, salt and pepper.
Add vegetable broth and
porcini juice to stew.
boil and then simmer covered, about 30 minutes.
Garnish servings with chopped parsley.
This was easy. I wish I had the porchinis. I used a lot of mushrooms. I wonder if they would have been better if I had browned them a bit. None-the-less, it was good, according to Moira.