Barley Porridge with Mushrooms and Zucchini in Mushroom Broth
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Pearl barley - 10.6 oz
- Pickled Chanterelles - 10 pieces
- Vegetable Oil - 3 fl oz
- Mushroom seasoning - 10 fl oz
- Green Peas - 3.5 oz
- Passata Tomato Sauce - 1.8 oz
- Courgette - 1 piece
- Hard Cheese - 3.5 oz
- Dill - to taste
- Parsley - to taste
- Basil - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the barley groats, let the water drain completely, then fry until golden brown, pour in the mushroom broth, and bring to a boil.
Step 2
After boiling, reduce the heat and cook for another 15 minutes.
Step 3
Prepare the vegetables separately.
Step 4
Rinse the champignon mushrooms, dry with a paper towel, then slice and fry in vegetable oil (30 ml) for 5 minutes.
Step 5
Sauté the green peas in oil (30 ml).
Step 6
Wash the zucchini, peel, cut into small cubes, and fry in the remaining oil.
Step 7
Mix the vegetables and mushrooms with the cooked porridge, season with salt, and keep on low heat for 5 minutes, tightly covered.
Step 8
Serve hot on a plate, mounded, sprinkled with grated cheese, drizzled with tomato sauce, and garnished with finely chopped herbs.
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