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Meera Sodha's Vegan Recipe for Mushroom, Guinness and Pearl Barley Stew
Ingredients
  • 7 tbsp olive oil
  • 2 brown onions, peeled and finely chopped
  • 2 carrots (200g), finely diced into 3 to 5mm pieces
  • 2 celery stalks (200g), finely diced into 3 to 5mm pieces
  • 4 garlic cloves, peeled and crushed
  • 1 tbsp tomato paste
  • 750g chestnut mushrooms, halved and cut into 5mm slices
  • 250ml Guinness stout
  • 1½ tsp fine sea salt
  • 150g pearl barley
  • subheading: To finish:
  • 1½ tbsp fresh lemon juice
  • 20g parsley, very finely chopped
  • ¼ tsp fine sea salt
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