Hearty Barley and Mushroom Ragout with Caramelized Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 tbsp + 1 tbsp olive oil, divided
• 1 tbsp unsalted butter (optional, for richness)
• 2 medium yellow onions, thinly sliced
• 1 lb (450 g) mixed mushrooms, sliced
• 2 small carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 3/4 cup (135 g) pearled barley, rinsed
• 2 tbsp tomato paste
• 1/2 cup dry red wine (or extra broth)
• 4 cups vegetable broth
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 1 bay leaf
• 1–1.5 tbsp soy sauce or tamari
• 2 tsp fresh lemon juice or red wine vinegar
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1. Prep all vegetables; rinse barley under cold water and drain well.
• 2. In a wide heavy pot, slowly caramelize onions in 2 tbsp olive oil over medium-low heat, 15–20 minutes.
• 3. Add mushrooms, increase heat to medium-high, and cook until deeply browned and most liquid evaporates, 8–10 minutes.
• 4. Stir in carrots, celery, garlic, tomato paste, thyme, and rosemary; cook 2–3 minutes, then deglaze with red wine.
• 5. Add barley, vegetable broth, bay leaf, soy sauce, salt, and pepper; bring to a boil, then simmer gently 35–40 minutes, stirring occasionally, until barley is tender and ragout is thick.
• 6. Finish with remaining 1 tbsp olive oil, butter (if using), lemon juice, and parsley; adjust seasoning and serve hot in warm bowls.

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Why You’ll Love This Recipe

• Deep, savory flavor from caramelized onions, browned mushrooms, and herbs without using any meat.
• Comforting, stick-to-your-ribs texture thanks to chewy pearled barley and a rich, glossy sauce.
• A one-pot, budget-friendly vegetarian main that feels special enough for guests.
• Great for meal prep: reheats beautifully and even tastes better the next day.

Grocery List

• Produce: Yellow onions, mixed mushrooms (cremini, shiitake, or portobello), carrots, celery, garlic, fresh thyme, fresh rosemary, fresh parsley, lemon (or use red wine vinegar).
• Dairy: Unsalted butter (optional, can skip for vegan).
• Pantry: Olive oil, pearled barley, tomato paste, dry red wine (optional), vegetable broth, soy sauce or tamari, bay leaf, salt, black pepper.

Full Ingredients

For the Barley and Mushroom Ragout

• 2 tbsp olive oil
• 2 medium yellow onions, thinly sliced (about 3 cups)
• 1 lb (450 g) mixed mushrooms, sliced or torn into bite-size pieces (cremini, shiitake, oyster, or portobello all work)
• 2 small carrots, finely diced (about 1/2 inch pieces)
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 3/4 cup (135 g) pearled barley, rinsed
• 2 tbsp tomato paste
• 1/2 cup dry red wine (or 1/2 cup additional vegetable broth)
• 4 cups vegetable broth (preferably low-sodium)
• 2 tsp fresh thyme leaves, finely chopped (or 1 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
• 1 bay leaf
• 1–1.5 tbsp soy sauce or tamari (start with 1 tbsp and add more to taste)
• 3/4 tsp fine sea salt (plus more to taste, depending on broth and soy sauce)
• 1/2 tsp freshly ground black pepper (plus more to taste)

For Finishing

• 1 tbsp olive oil
• 1 tbsp unsalted butter (optional, for a silkier finish; use more olive oil for vegan)
• 2 tsp fresh lemon juice or red wine vinegar
• 2 tbsp fresh parsley, finely chopped, plus extra for garnish
• Additional black pepper, to taste

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Set yourself up for success by doing a bit of prep first. Thinly slice the onions from root to tip. Clean the mushrooms by brushing off any dirt with a dry towel or paper towel; avoid soaking them in water so they brown better. Slice or tear them into bite-size pieces. Dice the carrots and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the pearled barley under cold water in a fine-mesh sieve until the water runs mostly clear, then drain well. Finely chop the fresh thyme, rosemary, and parsley. Have your vegetable broth measured and ready to go.

Step 2: Slowly Caramelize the Onions

In a large, wide, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 5–7 minutes until the onions begin to soften and turn translucent. Reduce the heat to medium-low and continue cooking, stirring every few minutes, for another 10–15 minutes, until the onions are deeply golden and sweet-smelling. If the bottom starts to darken too quickly, add a tablespoon of water and scrape up the browned bits with a wooden spoon, then lower the heat slightly. Do not rush this step; slow caramelization builds a huge amount of flavor for the ragout.

Step 3: Brown the Mushrooms

Increase the heat to medium-high. Add the mushrooms to the pot with the caramelized onions. At first they will seem to overflow the pot, but they will shrink as they cook. Leave them undisturbed for 2–3 minutes so they can sear. Then stir and continue cooking for 6–8 minutes, stirring occasionally, until the mushrooms have released most of their moisture, that liquid has evaporated, and the mushrooms are nicely browned in spots. This browning is key to an earthy, meaty flavor. Season with another pinch of salt and a few grinds of black pepper.

Step 4: Build the Aromatic Base

Add the diced carrots and celery to the pot and cook for 3–4 minutes, stirring often, until they begin to soften. Stir in the minced garlic, thyme, and rosemary, and cook for 30–60 seconds until fragrant but not browned. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly in color; this gentle toasting deepens its flavor. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes until it has reduced by about half and no longer smells strongly alcoholic.

Step 5: Add the Barley, Broth, and Seasonings

Stir the rinsed and drained barley into the pot so it is well coated in the vegetable and tomato mixture. Add the vegetable broth, bay leaf, soy sauce or tamari, remaining salt, and black pepper. Stir well to combine and bring the mixture up to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low or medium-low to maintain a steady simmer. The liquid should bubble gently, not vigorously. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Step 6: Slow-Simmer Until Creamy and Tender

Simmer the ragout for 35–40 minutes, stirring every 5–10 minutes to prevent the barley from sticking to the bottom. As it cooks, the barley will swell and release starch, thickening the broth into a rich, stew-like sauce. If the mixture becomes too thick before the barley is tender, add a splash or two of hot water or extra broth to loosen it. The ragout is done when the barley is pleasantly chewy but cooked through and the sauce is glossy and thick enough to coat a spoon. Remove and discard the bay leaf.

Step 7: Finish, Adjust, and Serve

Turn off the heat. Stir in the remaining 1 tablespoon of olive oil, the butter (if using), the lemon juice or red wine vinegar, and the chopped parsley. Taste and adjust the seasoning: add more salt, pepper, soy sauce, or lemon juice as needed until the flavors are deep, savory, and balanced with a slight brightness. If you prefer a looser, more soup-like texture, stir in a bit more hot broth; for a thicker, more risotto-like ragout, let it sit uncovered for a few minutes to thicken further. Ladle the barley and mushroom ragout into warm bowls, garnish with a final sprinkle of parsley and black pepper, and serve hot.

Pro Tips

• Do not rush the onions. The 15–20 minutes spent slowly caramelizing onions is the backbone of this dish’s flavor; turning up the heat too high will just burn them rather than sweeten them.
• Use a mix of mushrooms. Combining cremini, shiitake, and a few meatier mushrooms like portobello adds layers of texture and flavor that a single variety cannot match.
• Choose the right pot. A wide, heavy pot or Dutch oven gives the mushrooms and onions room to brown instead of steam, which is essential for building aroma and depth.
• Control the thickness. If the ragout looks too soupy at the end, simmer uncovered for a few minutes; if it is too thick, simply stir in more hot broth or water.
• Season in layers. Lightly salting the onions, then the mushrooms, and finally the finished ragout yields more vibrant flavor than salting only at the end.

Variations

• Vegan version: Omit the butter and use an extra tablespoon of olive oil to finish. For added richness, stir in 1–2 tablespoons of nutritional yeast at the end for a subtle “cheesy” depth.
• Extra protein boost: Add 1 cup of cooked green or brown lentils during the last 10 minutes of simmering for more protein and heartiness without changing the cooking time much.
• Cozy serving ideas: Serve the ragout piled over creamy mashed potatoes, soft polenta, or thick slices of toasted sourdough or rye bread for a pub-style, stick-to-your-ribs meal.

Storage & Make-Ahead

Let the barley and mushroom ragout cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The barley will continue to absorb liquid as it sits, so the ragout will thicken; when reheating on the stovetop or in the microwave, stir in a splash of water or vegetable broth to loosen it to your preferred consistency. This dish also freezes well: portion into freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, you can caramelize the onions and brown the mushrooms a day in advance; store them in the fridge, then continue with the recipe from Step 4 when you are ready to cook.

Nutrition (per serving)

Approximate values for one of 4 servings (including butter, assuming low-sodium broth and 1 tbsp soy sauce): about 300 calories, 10 g fat, 45 g carbohydrates, 8 g fiber, 8 g protein, and around 800 mg sodium. Actual nutrition will vary based on specific ingredients, brands, and portion sizes.