This Barley and Mushroom Ragout is a hearty, flavorful, and surprisingly easy dish. It's perfect for a cozy weeknight dinner or a sophisticated weekend brunch. The earthy mushrooms combine beautifully with the nutty barley, creating a symphony of textures and tastes. I developed this recipe after a particularly grueling week – and I needed something to comfort me. It worked so well, I just had to share it!

I remember my grandmother making something similar, but hers was much heavier, including a huge chunk of beef. This is my healthier and quicker version – perfectly suitable for modern lives. It’s incredibly versatile too; you can easily adapt it to your dietary needs and preferences. It's the type of recipe you can make your own – add a splash of red wine, a pinch of different herbs, or some other veggies – it just keeps getting better!

Barley and Mushroom Ragout

Name: Barley-and-Mushroom-Ragout
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Grains
Ingredients: 1 cup Pearl barley; 8 oz Portobello mushrooms; 1/2 cup, chopped Onion; 2 cloves, minced Garlic; 1 tablespoon Olive oil; 1 1/2 cups Vegetable broth; 1 teaspoon Fresh thyme; 1/2 teaspoon Fresh rosemary; 1 Bay leaf; to taste Salt and pepper; for garnish Fresh parsley

A hearty and flavorful vegetarian ragout featuring pearl barley and earthy portobello mushrooms. Easy to make and even better the next day!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First things first, let's prep those gorgeous portobellos! Clean them with a damp cloth and slice them fairly thickly. If you're feeling fancy, you could even use a mandoline to get super-even slices. But, honestly, a good knife will do just fine.
Next, get your barley going! Rinse it under cold water in a fine-mesh sieve – this helps remove any excess starch and stops it from getting clumpy. It also feels weirdly satisfying, so do that! Then, add the barley to your large pot and cover it with about 2 1/2 cups of water. Bring that bad boy to a boil, then reduce the heat to a simmer. The pot should be mostly covered and the simmer should be low and slow– you want gentle bubbles, not a raging volcano.
While your barley's happily simmering away (about 30-40 minutes, check the package instructions to be sure!), let's work on the flavorful base of our ragout. Heat a tablespoon of olive oil in a separate pan over medium heat. Sauté your finely chopped onion and garlic until they're softened and fragrant – about 5 minutes. Don't burn them! Add a pinch of salt and pepper and mix it up. Next, toss in your sliced portobellos. Let them sizzle and release their delicious juices. I find that cooking the mushrooms this way deepens the savory notes of the dish.
Once your mushrooms are nicely browned (10-15 minutes), we're adding the magic—thyme, rosemary, and bay leaf. Oh yeah, baby. Stir in your vegetable broth, scraping the bottom of the pan to get all those delicious browned bits.
Now, for the grand finale! Gently stir in your cooked barley to the mushroom mixture. Give it a good stir, ensuring everything is nicely combined. Taste it. Yep, you get to be a food taster! Adjust seasoning as needed – a little more salt, pepper, a squeeze of lemon juice, or perhaps a dash of Worcestershire if you're feeling adventurous.
Simmer this masterpiece for another 10-15 minutes, allowing the flavors to meld and deepen. If the mixture looks a little dry, add a splash more water. You should have a nice, rich, and creamy ragout. If it seems a little too loose, just let it simmer a bit longer until it reaches your desired consistency.
Finally, garnish with fresh parsley or chives. Serve it with a crusty bread for dipping. And enjoy the amazing result of your hard work. Did it turn out as delicious as you thought it would?