Barley porridge with mushrooms
4 servings
50 minutes
Barley porridge with mushrooms is a cozy and hearty dish of Russian cuisine, with roots going back centuries. Barley, made from whole grain barley, is rich in nutrients and combined with aromatic mushrooms, sweet carrots, and soft onions, it acquires a rich and layered flavor. The mushrooms add tenderness and a light forest note while the sautéed vegetables give the porridge a pleasant sweetness and softness. This dish is perfect for both fasting meals and everyday lunches, providing a sense of warmth and home comfort. Barley porridge with mushrooms is great as a standalone dish but also pairs wonderfully with pickles or fresh herbs, making the flavor even richer and more interesting.
1
Sort fresh mushrooms (preferably champignons or oyster mushrooms), wash thoroughly in salted water, rinse with cold water, and chop finely.
- Champignons: 200 g
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 200 g
3
Chop the onion finely.
- Onion: 100 g
4
Sauté chopped vegetables and mushrooms separately in vegetable oil.
- Champignons: 200 g
- Carrot: 200 g
- Onion: 100 g
- Vegetable oil: 3 tablespoons
5
Thoroughly sort the pearl barley, roast it in a pan, pour boiling water over it, and let it swell. Then place it on low heat and cook until ready.
- Pearl barley: 250 g
6
Mix the porridge with sautéed vegetables and serve at the table.
- Pearl barley: 250 g
- Champignons: 200 g
- Carrot: 200 g
- Onion: 100 g
- Salt: to taste