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Slow-cooker barley and double-mushroom pot

Slow-cooker barley and double-mushroom pot

Total Time
4 hr 40 min
30 min
4 hr 10 min


Fresh flat-leaf parsley

½ cup(s), coarsely chopped


4 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Olive oil

1 tbs


240 g, button variety, sliced

Shiitake mushrooms

100 g, sliced

Brown onion

1 medium, finely chopped

Fresh thyme

1 tbs, chopped

Dried chilli flakes

¼ tsp

Kent pumpkin

1000 g, (1kg), cut into 2cm pieces

Canned diced tomatoes

2 400g can, (2 x 400g can)

Stock powder

2 tsp, vegetable

Pearl barley

1¼ cup(s), rinsed, drained (250g)

Shaved parmesan cheese

½ cup(s), (40g)


  1. Combine parsley, one-third of the garlic and lemon rind in a small bowl. Season with salt and pepper. Cover and place in fridge.
  2. Heat oil in a large non-stick frying pan over medium heat. Add mushrooms and onion and cook, stirring, for 10 minutes or until softened and beginning to brown. Season with salt and pepper. Add remaining garlic, thyme, and chilli flakes and cook, stirring, for 30 seconds, or until fragrant. Transfer vegetable mixture to a 4.5 litre (18-cup) slow cooker.
  3. Dissolve stock powder in 1 litre (4 cups) hot water. Add pumpkin, tomato, stock and barley to cooker and stir to combine. Cook, covered, on low for 4 hours, adding extra water to stew if too thick. Serve sprinkled with reserved parsley mixture and cheese.