Mushroom Barley Stew with Kale Salad
This autumn-inspired stew is full of texture thanks to a mix of meaty gourmet mushrooms and chewy barley. A kale salad with a warm cranberry vinaigrette and vegan cheddar adds plenty of deep flavor and richness.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
6 3 oz
Oyster mushrooms
3.5 1.75 oz
Cremini mushrooms
2.25 1.13 oz
Shiitake mushrooms
2.25 1.13 oz
Bay leaves
1 0.5 Whole
Parsley (Organic)
.1 0.05 oz
Carrot (Organic)
8 4 oz
Kale (Organic)
6 3 oz
Thyme
0.1 0.05 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Barley
1 0.5 cup
Almond slices
1 0.5 oz
Cranberries, dried
1 0.5 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Warm Cranberry Vinaigrette Base
Olive oil
3 1.5 tablespoon
Red wine vinegar
1 0.5 tablespoon
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. ¼” dice yellow onion. b. Tear leaves from kale stem; thinly slice stems and leaves. c. Peel carrots; cut into ¼” coins. d. Pull off tough stems from mushrooms. Thinly slice cremini and shiitakes; rough chop oyster mushrooms. e. Thinly slice celery and red onion.
Instructions
1
Cook barley:
a. To medium saucepan over medium-high heat, add 2½ cups water (1¼ cups for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add barley to boiling water. Cover and return to boil, then immediately reduce heat to medium-low. Cook, covered, until barley is tender. Drain any excess water, or if it runs dry while cooking, add ¼ cup water at a time until tender to avoid burning.
2
Cook mushroom stew:
a. In large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Add 3 cloves garlic (1 clove for 2-person portion, mince), yellow onion (¼” dice), carrots (peel, ¼” coins), celery (thinly slice), and kale stems (thinly slice, reserve leaves for salad), ½ tsp salt, and ¼ tsp black pepper. Cook until onion is translucent, about 2-3 minutes.
b. Add oyster mushrooms (remove stems, rough chop mushrooms), cremini mushrooms (remove stems, thinly slice caps), and shiitake mushrooms (remove stems, thinly slice caps); cook until mushrooms begin to caramelize, about 3-4 minutes.
c. Add 3 cups water (1½ cups for 2-person portion); stir to combine. Add thyme and bay leaves (leave whole). Cover and bring to a boil. Immediately reduce to medium; cook covered until carrots are tender, about 10 minutes.
3
Cook warm cranberry vinaigrette and assemble kale salad:
a. In small sauté pan over high heat, add almonds; cook until golden, about 1-2 minutes. Watch closely! Remove from pan and add to large bowl.
b. In same sauté pan over medium-high heat, add 3 tbsp olive oil. Add remaining garlic (mince) and red onion (thinly slice); cook until onion is translucent, about 2 minutes. Remove from heat; add cranberries (whole or rough chop) and vinaigrette base. Stir to combine.
c. Add kale leaves to bowl. Add ¼ tsp salt, cranberry vinaigrette, and almonds. Toss to combine.
4
Serve:
a. Divide barley among bowls. Ladle over mushroom stew; stir. Garnish with Italian parsley (rough chop leaves).
b. Serve kale salad alongside.
Chef's notes
If you're not fond of barley, buckwheat makes for a great substitution.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX