Why this recipe works: Browning the mushrooms in batches creates a richer base than simply simmering them. Pearl barley thickens the broth as it cooks.
Method
- Heat half the oil in a wide pot over medium-high heat. Brown the mushrooms in two or three batches, allowing their moisture to evaporate. Transfer to a plate.
- Add the remaining oil, onions, carrots and celery. Cook for 8 minutes. Add the garlic and tomato paste for 1 minute.
- Add the barley, stock, thyme, bay leaves, soy sauce and browned mushrooms. Bring to a gentle simmer.
- Partly cover and cook for 40 to 50 minutes, stirring occasionally, until the barley is tender. Add water if needed.
- Remove the bay leaves. Stir in the lemon juice.
- Taste, season and rest for 5 minutes before serving.
Cultural note
Mushroom-and-barley combinations appear in several central and eastern European food traditions. This is a flexible, modern stew rather than a specific traditional recipe.
Useful notes
Barley contains gluten. For a gluten-free alternative, use cooked brown rice and add it near the end.
Crowded mushrooms steam instead of brown, so work in batches.
The stew thickens considerably as it cools.
Serving ideas
Serve with rye-style bread, roasted cabbage or a green salad.
Storage and reheating
Refrigerate for 3 to 4 days. Add stock or water when reheating.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
