Pearl barley with different mushrooms
4 servings
45 minutes
Barley with various mushrooms is a classic dish of Russian cuisine that embodies the charm of forest gifts and the rich taste of barley groats. Mushrooms, whether aromatic porcini or savory shiitake, add depth and richness to the dish, while carrots provide a light sweetness. Historically, barley was popular among peasants and soldiers who valued its nutrition and affordability. This dish is perfect as a base for a hearty lunch or dinner, especially in the autumn or winter season. Slowly cooked barley absorbs the mushroom aroma and soy sauce beautifully, creating a rich umami-flavored ensemble. It pairs perfectly with rye bread and fresh herbs.
1
Pour hot water over the white mushrooms.
- Porcini mushrooms: 200 g
2
Pour olive oil into a medium saucepan.
- Olive oil: 2 tablespoons
3
Add shiitake and carrots. Stir until the vegetables turn brown.
- Shiitake mushrooms: 100 g
- Carrot: 3 pieces
4
Boil the pearl barley separately, stirring frequently.
- Pearl barley: 1 glass
5
Take the white mushrooms out of the water, chop them, and add to the pearl barley. Add bay leaf and soy sauce.
- Porcini mushrooms: 200 g
- Bay leaf: 1 piece
- Soy sauce: 1 tablespoon
6
Mix pearl barley with chopped mushrooms.
- Pearl barley: 1 glass
- Shiitake mushrooms: 100 g
- Salt: to taste
- Ground black pepper: to taste
