Barley Porridge with Mushrooms in a Pot
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
4
Description
Barley porridge with mushrooms in a pot
Ingredients
- Pearl barley - 9.5 oz
- Onion - 1.8 oz
- Frozen White Mushrooms - 14.1 oz
- Dried Chinese mushrooms - 1.4 oz
- Soy Sauce - 2 tablespoons
- Vegetable Oil - 3 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Soak the dried mushrooms in cold water.
Step 2
Rinse the barley groats very well. Add them to boiling water (unsalted) and bring to a boil. Then drain the water. Again, pour cold water (3 cups) over the barley and add salt. Cook until the groats start to boil. Then, reduce the heat to the minimum, cover the barley with a lid, and cook until all the water has evaporated. Taste — the groats should be soft. If they are still hard, add boiling water to the pot and cook until done.
Step 3
Meanwhile, finely chop the onion and slice the forest mushrooms (I used frozen oyster mushrooms). Heat 1 tablespoon of oil in a pan and add the onion. Sauté for 5 minutes. Then, add the mushrooms, stir, and continue to sauté.
Step 4
Wash and slice the porcini mushrooms. Add them to the oyster mushrooms. Mix well and season with salt to taste. Reduce the heat, cover the pan with a lid, and simmer until cooked (15–20 minutes). Preheat the oven to 428°F.
Step 5
Prepare the pots. Add 1 tablespoon of oil to each pot and grease well. Distribute the cooked barley among the pots. Top with the prepared mushrooms (equal portions in each pot). Add 1 tablespoon of soy sauce to each pot. Cover the pots with lids and place them in the oven for 30 minutes.
Step 6
Remove from the oven and serve immediately.
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