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Mushroom and Barley Stew
By Chef Tom Fraker


1 package Dried Porcini Mushrooms reconstituted and water reserved 
2 tablespoons Extra Virgin Olive Oil 
2 tablespoons Unsalted Butter 
1 Maui Onions diced small 
4 cloves Peeled Garlic minced 
1/2 package Organic Carrots (use Baby Peeled Carrots) chopped 
2 ribs Organic Celery diced small 
1/4 cup Italian Parsley 
1 pound Button Mushrooms washed and quartered 
1/2 cup Sherry 
2 quarts Beef Broth 
1 cup Whole Barley 
1/2 teaspoon Kosher Salt 
1/2 teaspoon Cracked Black Peppercorn 


In a stock pot, heat the olive oil and melt the butter. 

Add the onions and caramelize. 

Add the garlic and cook for 30 seconds. 

Add the carrots and celery, and caramelize them as well. 

Add the dried mushrooms, parsley, fresh mushrooms and sherry and cook until the liquid is nearly evaporated. 

Add the beef broth, one cup of the reserved mushroom water and the barley. 

Season and bring to a boil. 

Reduce the heat to a simmer, cover and cook for 1 hour.


This would be great with some freshly baked Challah Bread.