Smoky Mushroom Stew

Ingredients

650ml liquid vegetable stock

200g barley, rinsed

400g mixed mushrooms

1 garlic glove, minced

1tbsp chopped thyme

1tbsp flat-leaf Italian parsley

Zest of 1/2 lemon

1 squeeze lemon juice

Salt

Pepper

3tbsp sweet Marsala

200ml puréed tomatoes

1tsp chipotle paste

1 pinch coconut sugar

Directions

In a large pan bring the stock to the boil and add the barley
Cook for 20 to 25 minutes until tender adding some water if the stock threatens to evaporate before the grains are cooked
By the end of the cooking the stock should be completely absorbed in the grains tender but remaining some bite
Set aside to keep warm
Meanwhile heat the mushrooms, garlic, thyme, parsley and lemon zest in a pan
Reduce the heat cover and cook for 5 minutes
Turn up the heat add the Marsala and let it bubble away for a minute or so as you stir and scrape the bottom of the pan with the spoon
Cover, reduce the heat and cook for 10 minutes more
Add the puréed tomatoes, chipotle paste and sugar
Cook over low heat with the lid off until you have a rich dark stew, about five minutes
Add a little more tomato purée if too thick
Stir in the squeeze of lemon juice and season well with salt and pepper
Spoon the barley into serving bowls top with the mushroom stew and sprinkle with parsley

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