Mushroom and Barley Pot Pie - alive magazine

Ingredients

• 1/2 cup (125 mL) pearl barley
• 4 Tbsp (60 mL) extra-virgin olive oil, divided, plus extra for oiling pan
• 1/2 cup (125 mL) finely chopped onion
• 2 garlic cloves, minced
• 1 tsp (5 mL) fresh thyme
• 1 lb (450 g) mixed mushrooms (such as portobello, white button, crimini, shiitake, oyster, trumpet, or chanterelle), trimmed and cut to same size
• 1 medium carrot, sliced
• 1 medium celery stalk, sliced
• 1 Tbsp (15 mL) low-sodium soy sauce
• 2 fresh sage leaves, finely chopped
• 1/4 cup (60 mL) flour of your choice, such as whole wheat or a gluten-free option
• 2 cups (500 mL) low-sodium vegetable stock
• 1/2 tsp (2 mL) lemon juice
• 1/4 tsp (1 mL) ground black pepper
• 1/4 tsp (1 mL) grated nutmeg
• 1/4 sheet frozen puff pastry