Barley mushroom stroganoff

A risotto and stroganoff inspired pearl barley stew, with mushrooms, smoked paprika and creme fraiche.

Is it a risotto? Is it a stroganoff? It’s neither but inspired by both. This pearl barley mushroom stew is so hearty, comforting and easy to make. Plus, it’s ready in around 20 minutes.

Pearl barley makes a great replacement for risotto rice. It’s quicker, doesn’t require the faff of a risotto, and is a really healthy, high fibre wholegrain.

I used a mix of mushrooms including gorgeous maitake (hen of the woods) mushrooms, but you can use just chestnut or another type of mushroom.

You’ll need (serves 2):

• 150g pearl barley, rinsed well

• 250g mushrooms, roughly sliced

• 1 large or 2 small/medium garlic cloves, peeled & crushed

• 1 heaped tbsp smoked paprika

• 1 tsp Dijon mustard

• 1 heaped tsp bouillon stock powder

• 150ml water

• 1 tsp Worcestershire sauce

• 100g crème fraiche

• 1/2 lemon

• Small handful parley, chopped

Boil a kettle and add the pearl barley to a saucepan. Pour the boiling water over top and cook on a medium heat for 15-20 minutes, until tender.

Add the mushrooms and a little oil to a large, deep frying pan over a medium-hot heat. Fry, stirring regularly, for 5 minutes or so until they soften and start to reduce in size. Add the garlic and smoked paprika, stir and cook for a minute or so, before adding the mustard, Worcestershire sauce, stock powder and water. Season with salt and pepper. Stir until well combined. Continue to cook on a low heat until the pearl barley is ready.

Add the pearl barley and crème fraiche and squeeze in the lemon. Adjust seasoning if needed. Finish with the parsley and dig in.