Barley with Wild Mushrooms and Vegetables

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This is a quick "supermarket" version of the recipe. If you are at the cottage during the season, take the opportunity to use fresh mushrooms and fresh vegetables. For those who love to experiment, I recommend adding a bit of fresh mint as an herb.

Ingredients

Pearl barley - ½ glasses
Olive Oil - 1 tablespoon
Frozen Vegetable Mix 'Lecho' - 7.1 oz
Soy Sauce - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Fresh Mushrooms - 10.6 oz

Step by Step guide

Step 1

Soak the pearl barley for a few hours and cook it in salted water for 40–45 minutes, until it becomes tender. You can prepare the barley for this dish in advance.

Step 2

Heat olive oil in a skillet and add the mushrooms. If you are using frozen mushrooms, add them to the skillet first so they can release their moisture, and then add the vegetables. If the mushrooms are fresh, sauté the vegetables first, and then add the chopped mushrooms.

Step 3

Season the mixture of vegetables and mushrooms with salt, sprinkle with freshly ground pepper, and simmer covered until cooked through.

Step 4

Add pearl barley and a little broth from the barley (if all the liquid in the pan has evaporated) to the vegetable and mushroom mixture. Cover and simmer over medium heat for 10 minutes.