Barley with Mushrooms and Thyme

A Dish for Saturday

A Dish for Saturday

There are Saturdays when you do not want to plan much. You slept in, got up slowly, and now you just want something good to eat. No rush, no stress. Barley with mushrooms and thyme is exactly the right dish for days like this. You do not need much, and you might already have most of it at home. The barley simmers quietly while you fry the mushrooms in the pan. It smells like the forest and like warmth. And in the end, you have something on the table that feels like a small time-out.

Fills You Up Without Weighing You Down

This dish also works well when you have plans for the afternoon. It fills you up without weighing you down. The barley is soft but not mushy. The mushrooms bring umami, and the thyme adds a gentle warmth. Together they make a dish you can cook just for yourself. Or for two, if someone is sitting at the table with you.

No Rushing

You can soak the barley the night before, then Saturday goes even faster. But even without soaking, it does not take long. It is a dish that does not rush you. And that is exactly the point on a Saturday.

Barley with Mushrooms: What You Need

Simple, Honest Ingredients

The ingredients are simple and honest. Pearl barley is an old grain that used to be in almost every kitchen. It has a mild, slightly nutty flavor and a lovely texture. Mushrooms go well with it because they bring earthiness. And thyme rounds everything off with its warm aroma.

Not Much More Needed

You do not need much more than that. A little onion and garlic for the base. Olive oil for frying. Salt and pepper to taste. If you use fresh mushrooms, it tastes best. But dried mushrooms work well too.

• 250 g pearl barley
• 300 g mixed mushrooms (e.g., cremini, chanterelles, shiitake)
• 1 small onion
• 2 cloves of garlic
• 3 sprigs of fresh thyme
• 2 tbsp olive oil
• 500 ml vegetable broth
• Salt and pepper to taste

How to Do It

Cooking in Parallel

The cooking goes step by step. You start with the barley while you prepare the mushrooms. Everything runs in parallel, and you have enough time in between.

With or Without Soaking

If you soaked the barley the night before, skip the first step. Otherwise, start at the top.

1. Rinse the barley in a sieve and put it in a pot with 500 ml of vegetable broth. Bring to a boil and simmer on low heat for 25 to 30 minutes, until soft.
2. Meanwhile, clean the mushrooms and cut them into bite-sized pieces. Finely chop the onion and garlic.
3. Heat the olive oil in a large pan. Sauté the onion for 3 minutes until translucent.
4. Add the garlic and mushrooms. Fry everything over medium heat for 5 to 7 minutes, until the mushrooms get some color.
5. Strip the thyme leaves from the stems and add them to the mushrooms. Season with salt and pepper.
6. Add the cooked barley to the mushrooms in the pan. Mix everything well and heat together for 2 minutes.

Practical Tips

• Preparing: You can cook the barley the day before and store it in the fridge. On Saturday, you only need to fry the mushrooms.
• Storing: The dish keeps in the fridge for 2 to 3 days. Add a little broth when reheating so it does not dry out.
• Varying: Try adding a splash of white wine when frying the mushrooms. Or toast some walnuts and add them at the end.
• Serving: A fresh green salad goes well with it. A glass of dry white wine or a light red wine also complements the dish.