Mushroom and Barley Stew

Russian Fast Without Oil Published March 23, 2026

Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfying without meat or oil. The barley provides chew and body, the mushrooms contribute an almost meaty savoriness, and the long, slow simmer extracts every bit of flavor from the vegetables. Water-sautéing the aromatics and dry-toasting the spices means you lose nothing by omitting oil.

This is the kind of stew that improves every day it sits in the refrigerator. Make it on Sunday afternoon and eat it through Wednesday.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine)
SERVINGS: 6
TIME: 1 hour

INGREDIENTS

- 1 cup pearl barley, rinsed
- 500g mixed mushrooms (cremini, portobello, shiitake), roughly chopped
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 cups water or vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
- Fresh dill or parsley, chopped, for serving

METHOD

1. In a large heavy pot over medium-high heat, add the mushrooms without any liquid. Let them dry-sauté for 5-6 minutes, stirring occasionally, until they release their liquid and it evaporates. The mushrooms will concentrate and darken — this builds intense flavor.

2. Add the onion, carrots, and celery with 1/4 cup of water. Cook, stirring, for 6-7 minutes until the vegetables soften. Add the garlic and stir for 30 seconds.

3. Add the tomato paste and stir for 1 minute until it darkens slightly. Add the soy sauce, thyme, and bay leaves.

4. Add the rinsed barley and water or broth. Bring to a boil, then reduce to a steady simmer. Cook for 40-45 minutes until the barley is tender and the stew has thickened.

5. Remove the bay leaves. Stir in the apple cider vinegar. Season with salt and pepper — the soy sauce provides umami, but you will still need salt.

6. Serve in deep bowls topped with fresh dill or parsley and black bread on the side.

NOTES

- Dry-sautéing the mushrooms without liquid first is essential. Adding water immediately causes them to steam instead of brown, and you lose the deep, concentrated flavor.
- Dried porcini mushrooms (25g, reconstituted in hot water) added in step 4 elevate this stew dramatically. Use the soaking liquid as part of your broth.
- Pearl barley absorbs liquid as it sits. Add water when reheating.
- A squeeze of lemon at serving brightens the earthy flavors.