This slow cooker mushroom and barley ragout is a comforting vegetarian stew that’s perfect for cozy dinners.
Slow cooking allows the mushrooms and barley to develop deep, rich flavors while melding with herbs and vegetables.
It’s a nutritious dish featuring whole-grain barley and an earthy mushroom medley, easy to prepare and deeply satisfying.
Why You’ll Love This Recipe
- Slow cooking gently softens barley and mushrooms, allowing flavors to marry without overcooking.
- The combination of mushrooms adds complexity in texture and taste, making it rich and meaty without any animal products.
- Using vegetable broth and fresh herbs enhances the natural umami and keeps the dish wholesome and flavorful.
Slow Cooker Mushroom and Barley Ragout
A hearty, vegetarian ragout slow-cooked with mushrooms, barley, and aromatic herbs for a comforting and flavorful meal.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 16 ounces (450 g) mixed mushrooms, sliced (such as cremini, shiitake, and button)
- 1 cup (200 g) pearl barley, rinsed
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups (950 ml) vegetable broth, low-sodium
- 1 cup (240 ml) water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the base Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 1 minute until fragrant.
- Combine ingredients in slow cooker Transfer the sautéed onions and garlic to the slow cooker. Add sliced mushrooms, pearl barley, diced carrots, diced celery, vegetable broth, water, dried thyme, dried rosemary, bay leaves, salt, and black pepper. Stir to combine.
- Cook the ragout Cover and cook on low heat for 6 to 7 hours until the barley is tender and the mushrooms are soft, stirring halfway through if possible.
- Finish and serve Remove bay leaves. Adjust seasoning with more salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Helpful Tips
- Make sure to rinse barley thoroughly under cold water before using to remove excess starch.
- Use a mix of mushrooms for the best texture and flavor complexity.
- If the ragout is too thick, add a little more vegetable broth or water until desired consistency is reached.
- Cool leftovers rapidly within two hours and refrigerate in an airtight container for up to 4 days.
Storage and Make-Ahead
Store the ragout in an airtight container in the refrigerator for up to 4 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This ragout freezes well; cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use quick-cooking barley instead of pearl barley?
Quick-cooking barley will cook faster, so reduce the slow cooking time accordingly to avoid mushy barley.
Is this ragout suitable for freezing?
Yes, it freezes well. Make sure to cool completely before freezing, and thaw overnight before reheating thoroughly.
Can I add other vegetables to this ragout?
Yes, root vegetables like parsnips or potatoes can be added. Add larger vegetables early for full cooking and delicate greens near the end.
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