Pearl barley porridge casserole with mushrooms

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 782.7
• Proteins: 21.6g
• Fats: 35.7g
• Carbohydrates: 100.8g

Ingredients

• Pearl barley: 2 glass
• Butter: 4 tbsp
• White mushrooms: 100 g
• Sour cream: 200 g
• Onion: 2 head
• Chicken egg: 2 pc
• Hard cheese: 50 g
• Parsley: to taste
• Dill: to taste
• Salt: to taste

Cooking steps

1. Sort the pearl barley, rinse it, pour in 3 cups of hot water, and cook until thickened.

   Required ingredients:

   • Pearl barley: 2 glasss

2. Clean, wash, and finely chop the mushrooms.

   Required ingredients:

   • White mushrooms: 100 g

3. Peel the onion, wash it, cut into thin half-rings and sauté with mushrooms in melted butter.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 4 tablespoons

4. Mix fried mushrooms and onions with the porridge, cover the pot with a lid, and place it in a preheated oven to stew for 40 minutes.

   Required ingredients:

   • White mushrooms: 100 g
   • Onion: 2 heads

5. Grate the cheese on a coarse grater.

   Required ingredients:

   • Hard cheese: 50 g

6. Cool the cooked porridge, transfer it to a saucepan, beat in the eggs, salt it, sprinkle with grated cheese, and place it back in the oven for 15 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Hard cheese: 50 g

7. Serve the finished casserole on portion plates, sprinkle with chopped dill and parsley, and serve sour cream separately.

   Required ingredients:

   • Parsley:  to taste
   • Dill:  to taste
   • Sour cream: 200 g