Pearl barley porridge in pots with mushrooms
4 servings
55 minutes
Barley porridge in pots with mushrooms is a traditional Russian dish embodying the coziness of home cooking. Barley, known for its rich texture and nutty flavor, fully reveals itself here by absorbing the aromas of porcini and champignon mushrooms. Slow cooking in the oven allows the ingredients to merge into a harmonious ensemble, creating depth of flavor. Historically, barley porridge was considered peasant food but has since been appreciated in more refined gastronomic circles. The dish is perfect for cold evenings, providing a sense of warmth and richness. Soy sauce adds a slight spiciness that highlights the mushroom aroma. It is served directly in pots to retain heat and coziness, making it an ideal option for family dinners or leisurely gatherings.
1
Soak the white mushrooms.
- Dried porcini mushrooms: 50 g
2
Rinse the grains, add them to boiling water (unsalted). Bring to a boil and drain. Then pour the pearl barley with cold clean water (3 cups), add salt, and cook until the water evaporates.
- Pearl barley: 1.5 glass
- Salt: to taste
3
Meanwhile, sauté the onion in vegetable oil, add chopped mushrooms and squeezed crushed white mushrooms, fry until golden, reduce the heat, cover, and simmer until done.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Champignons: 700 g
- Dried porcini mushrooms: 50 g
4
Transfer the porridge to pots (grease them with a little oil), place mushrooms on top, pour in soy sauce, cover with lids, and put in a preheated oven at 220 degrees for 25-30 minutes.
- Pearl barley: 1.5 glass
- Vegetable oil: 2 tablespoons
- Champignons: 700 g
- Soy sauce: 1 tablespoon