Mushroom and Barley Stew

Earthy, filling and better on the second day. Barley keeps a pleasant chew that rice never does.

Ingredients

• 400 g mushrooms, thickly sliced
• 200 g pearl barley
• 1 onion, diced
• 2 celery sticks, diced
• 2 tbsp tomato paste
• 1 l stock
• A few sprigs of thyme
• Butter, salt, pepper

Method

1. Brown the mushrooms in butter over high heat, in two batches so they fry rather than steam. Set aside.
2. Soften the onion and celery in the same pot. Stir in the tomato paste and cook until it darkens.
3. Add the barley, stock and thyme. Simmer, covered, for 35 minutes.
4. Return the mushrooms, cook five minutes more and season generously.