Pearl barley porridge with mushrooms

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

Clean, wash, and finely chop the mushrooms.

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

Mix the 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.

Salt the cooked porridge, sprinkle with chopped dill and parsley, and serve sour cream sauce separately.