Creamy Mushroom & Barley Stew

Name: Creamy Mushroom & Barley Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 Tbsp extra virgin olive oil; 1 Medium onion (diced); 4 Cloves garlic (minced); 1 Tbsp fresh rosemary (chopped); 1 Tbsp fresh thyme leaves; 400 gr/14 oz mix mushrooms (I’m using Cremini & Shiitake); 1 Tbsp balsamic vinegar; freshly cracked black pepper to taste; 1/2 cup black or green lentils; 3 Bay leaves; 4 cups dry mushrooms or veggie stock; 1/2 cup raw cashews (soaked & drain); 1 Tbsp miso paste; 1 Tbsp nutritional yeast; 1-1/2 Cups cooked barley or farro (check notes); 2 Cups chopped kale; handful chopped parsley or coriander; 2 Tbsp roasted almonds or walnuts; freshly cracked black pepper to taste; springle smoked paprika (optional)

A hearty vegan stew with lentils, kale and savoury herbs

This wholesome, plant-based stew brims with earthy mushrooms, tender barley, protein-packed lentils, and vibrant kale. Slowly simmered with aromatic herbs and a touch of miso, it’s creamy, comforting, and deeply nourishing—perfect for cozy evenings and meals that warm from the inside out.

Prep

10 mins

Cook

40 mins

Total

50 mins

Serves

4-6 people

Ingredients

1 Tbsp extra virgin olive oil
1 Medium onion, diced
4 Cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme leaves
400 gr/14 oz mix mushrooms (I’m using Cremini & Shiitake)
1 Tbsp balsamic vinegar
freshly cracked black pepper to taste
1/2 cup black or green lentils
3 Bay leaves
4 cups dry mushrooms or veggie stock
1/2 cup raw cashews (soaked & drain)
1 Tbsp miso paste
1 Tbsp nutritional yeast
1-1/2 Cups cooked barley or farro (check tips notes)
2 Cups chopped kale

Garnish/Toppings:

handful chopped parsley or coriander
2 Tbsp roasted almonds or walnuts
freshly crack black pepper to taste
springle smoked paprika (optional)

Instructions step by step:

Step 1 – Soak the Cashews & Porcini

Place the raw cashews in a bowl and cover with boiling water. Let them soak for about 30 minutes to soften.
If using dried porcini mushrooms, place them in a heatproof bowl and cover with 1 litre (4 cups) of boiling water. Set aside to rehydrate.
If you’re using vegetable stock instead, you can skip soaking the porcini.

Step 2 – Prepare the Onion & Herbs

Peel and finely chop the onion and set aside.
Peel and mince the garlic cloves. Strip the thyme leaves from their sprigs and finely chop the rosemary needles.

Step 3 – Slice the Mushrooms

Gently clean the mushrooms using a paper towel or soft brush. Slice them into medium-thick pieces and set aside.

Step 4 – Cook the Onion & Aromatics

Heat a pan over medium heat and add the chopped onion. Let it soften for about 2 minutes, then add the olive oil.
Cook gently for 10–12 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic, thyme, and rosemary and cook for another 1–2 minutes, until fragrant.

Step 5 – Cook the Mushrooms

Add the sliced mushrooms to the pan and stir well to combine with the onions and herbs.
Cook for about 10 minutes, stirring every few minutes, until the mushrooms have softened and started to turn lightly golden.
Deglaze the pan with the balsamic vinegar, stirring until the sharp vinegar smell disappears.

Step 6 – Add Lentils & Stock

Stir the lentils into the pan and cook for 1 minute to coat them in the flavours.
Pour in three-quarters of the porcini soaking liquid or vegetable stock and add the bay leaves.
Lower the heat and let everything simmer gently for 15–20 minutes, until the lentils are just tender.

Step 7 – Make the Cashew Cream

Drain and rinse the soaked cashews. Add them to a blender along with the miso paste, nutritional yeast, black pepper, and the remaining stock.
Blend until completely smooth and creamy. Wash and chop the kale.

Step 8 – Finish the Stew

Taste the lentils and, once they’re just cooked, add the cooked barley, cashew cream, and chopped kale.
Stir well and cook for another 5 minutes, until the kale has softened and the stew is creamy and cohesive.

Step 9 – Serve & Add Toppings

Serve hot in bowls and finish with a sprinkle of smoked paprika, roasted nuts, freshly cracked black pepper and fresh parsley or coriander.
Best enjoyed warm, cosy, and straight from the pot.

About this Recipe

Winter feels long, dark, and especially cold lately, and I find myself constantly craving warm, comforting meals. This creamy mushroom stew has quickly become one of those dishes I come back to again and again. I love how easy it is to make and how flexible it can be—you can adjust it to your taste and swap ingredients depending on what’s hiding in your pantry.

Barley works beautifully here, but pearl barley, farro, or even rice will do the job if you’re after something a little quicker. The result is hearty, deeply umami, nourishing, and so comforting that I’ve been making it almost every week at home. It’s packed with 70gr of plant-based protein and fibre, rich in potassium, magnesium, and iron, and naturally low in saturated fat.

I hope you enjoy it as much as we do and that it brings a little warmth and comfort to your table on those chilly days.

💡Tips for the Perfect Stew

Pre-cook Barley – I usually like to cook a big batch of barley in advance to make this stew even easier. I use the Instant Pot on the rice/grain setting (high pressure) for 25 minutes, followed by a 10-minute natural release. If you’re cooking on the hob, simply simmer the barley in plenty of water for 35–45 minutes, until tender, then drain. You can also swap the barley for farro or pearl barley if you’d like a slightly quicker cooking time. If using rice, add it directly to the stew instead. Just remember to add a little extra stock and allow enough cooking time, following the instructions on the packet.
Make It Ahead (It Gets Better!) – This stew tastes even better the next day as the flavours have time to deepen. You can make it up to 2 days in advance and store it in the fridge, then gently reheat on the hob with a splash of stock or water if needed.
Use a mix of Mushrooms – I’m using a mix of cremini and shiitake. Using different mushrooms adds more complex flavours and different textures making this stew more interesting. I also like to add king oyster, oyster and portobello, depending what is available.

About these Ingredients:

Onion & Garlic – The start of everything good. As they gently cook, the onion softens and turns naturally sweet, while the garlic adds a comforting savoury depth that makes the stew feel rich and satisfying. Simple but essential, this duo creates a warm, aromatic base that lets the rest of the ingredients shine. You can also use red onion for an extra nutritional boost.

Rosemary, Thyme & Bay Leaves – This herb trio adds warmth and depth to the stew, creating a gentle, savoury aroma that makes the dish feel beautifully rounded and comforting.

If using dried herbs instead of fresh, simply use a smaller amount, as dried rosemary and thyme are more concentrated and go a long way.

Mushrooms – Mushrooms bring a deep, savoury umami flavour that gives this stew its hearty, satisfying feel. They’re also rich in B vitamins and antioxidants. Using a mix of mushrooms adds extra texture and depth of flavour.

Porcini Stock – I use dried porcini mushrooms for a deep, rich umami flavour. Homemade or good-quality shop-bought vegetable stock works too, just check the ingredients for the best taste.

Cashews – Soak the cashews in boiling water for at least 30 mins. Rinse and drain well before adding it to the blender.

Miso Paste & Nutritional Yeast – Miso adds savoury depth with gentle fermented notes, while nutritional yeast brings a subtle cheesy flavour that enhances creaminess. Together, they boost umami, add extra nutrients, and work beautifully as a substitute for salt.

Kale – Adds a lovely pop of green, a gentle bitterness, and a satisfying bite that balances the richness of the stew. It’s packed with vitamins and minerals, and can easily be swapped for cavolo nero or other sturdy cabbages if you prefer.

Lentils – Lentils add plant protein and make the stew more filling and satisfying. I use black beluga lentils, but green or brown work well too. Avoid red or split lentils, as they tend to go mushy.