Pearl barley porridge casserole with mushrooms
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the pearl barley, rinse it, pour in 3 cups of hot water, and cook until thickened.
- Pearl barley: 2 glasss
2
Clean, wash, and finely chop the mushrooms.
- White mushrooms: 100 g
3
Peel the onion, wash it, cut into thin half-rings and sauté with mushrooms in melted butter.
- 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.
- White mushrooms: 100 g
- Onion: 2 heads
5
Grate the cheese on a coarse grater.
- 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.
- 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.
- Parsley: to taste
- Dill: to taste
- Sour cream: 200 g