Mushroom Barley Stew & Whole Wheat Biscuits - Perfect for Thanksgiving Dinner!!
Thanksgiving is inching closer and like most of us, you ask yourself, "What the F*$k am I making for Thanksgiving!?" We know it can get stressful thinking about what to make or bring to a dinner, and to make something that impresses everyone's taste buds; which inevitably leads you to the bottle of wine, which obviosly builds your confidence to settle on a dish that is not only frigg'n time consuming, but out of your element! SO! It only made sense for us to share another delicious and EASY recipe with you. You can thank us later.
Mushroom Barley Stew AND Whole Wheat Biscuits! This dish can be served as a main or as a side, it really can't be any easier. All the ingredients are easy to find at your local grocery store and not costly.
There are three varieties of hearty mushrooms, red wine (you can use the red wine you are probably drinking right now looking for a recipe) which elevates the dish and barley which is so comforting. Barley is such a simple grain, that it can take on any flavour you put it with, but it has a little nutty undertone with is so tasty.
This dish is not only rustic in feel and appearance, but can easily impress due to how delicious it is. Also, people are always impressed by homemade biscuits. So don't you dare buy those crappy store bought buns and make THESE tender, flaky, delicious and healthy biscuits! They are so easy, you can make them three glasses of wine in.
To watch Lo make this, click here
You will need
Oven @ 450 F
Mushroom Barley Stew
4 lg. Portobello Mushrooms, remove skin & de-gilled, cut into lg. chunks
2 cups Pearl Mushrooms, leave whole
4 cups Cremini Mushrooms, sliced
2 medium Carrots, sml. cubed
3 md. Celery, sml. cubed
1 md. White Onion, sml. cubed
5 cloves of garlic, minced fine
1 cup Pearl Barley
1 cup Red Wine *Use wine you enjoy to drink!
2 tsp. fresh Thyme, chopped fine
1/4 cup fresh Flat Leaf Parsley, chopped rough
2 Bay Leafs
2 cups Vegetable Stock + 2-4 tbsp for cooking + 1/2 cup for slurry (that is for the gravy)
2 cups Water
1 cup Plant based Milk *We used Coconut Milk
2 heaping tbsp. White Flour
2 tbsp. Olive Oil
Salt and Pepper to taste
Heat large pot over high heat.
Add the olive oil and all the mushrooms.
Cook till cooked and caramelized. If there is excess liquid from the mushrooms, cook till evaporated.
Remove from pot and set aside.
Turn heat down to medium and add the carrots, celery and onion. Cook with the 2-4 tbsp of vegetable stock, 10-12 minutes, till tender. Test the carrots to make sure they are not crunchy.
Add the garlic and cook for another minute.
Add the bayleaf and thyme and stir to incorporate.
Add the red wine and bring to a boil, cook to reduce by half. Gotta cook that alcohol off. Don't want the kids to get drunk off of dinner.
Add the mushrooms again and the barley, stir.
Add the 2 cups of vegetable stock and water.
Bring to a boil and once boiling, cover, turn heat down to low and cook for 24 minutes.
Start the biscuits!
Whole Wheat Biscuits
2 cups Whole Wheat Flour
1 tbsp. Baking Powder
2 tsp. Coconut Sugar
1/4 tsp. Salt
1/2 cup Vegan Butter
2/3 cup Plant Based Milk *We used Coconut Milk
Whisk the flour with the baking powder, sugar and salt.
With a fork, cut the butter into the flour. You are looking for it to resemble course crumbs.
Drizzle the "milk" into the mixture and mix with your fork till it clings together.
With your hands lightly knead till it comes together, should only be 10-12 strokes.
Lightly flour surface and place dough on it.
With your hands, make into a disk shape to a thickness of 1/2-1 inch thick.
With a round cutter, cut out biscuits, dipping cutter into flour to prevent sticking.
Place on lined baking sheet and place in to oven and cook for 10-12 minutes or till golden and firm to touch.
Finishing off stew...
Remove lid from pot and mix.
Whisk the flour into the 1/2 cup of vegetable stock to create your slurry.
Pour the slurry into the stew and stir.
Pour in the coconut milk and cook till flour is cooked out, 5 minutes.
Taste and add more salt and pepper to liking.
Remove from heat and add the chopped parsley, leaving a little for garnish.
For individual servings, scoop desired amount into bowl and finish with chopped parsley and more cracked black pepper.
Place biscuit on side and dig in!!!
For family style, place into serving dish, garnish with remaining chopped parsley and cracked black pepper, and place biscuits on to a separate serving plater.
Enjoy!!!