Barley Porridge with Porcini Mushrooms
Main Dishes • European
Description
Barley porridge with porcini mushrooms
Ingredients
- Pearl barley 5 oz
- Porcini Mushrooms 10 oz
- Onion 1 piece
- Dry White Wine 5 fl oz
- Garlic 1 clove
- Vegetable Oil 0 fl oz
- Chicken Broth 0 qt
- 10% cream 5 fl oz
- Ground Black Pepper to taste
- Salt to taste
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
Sort the barley, rinse well, soak for at least 1 hour, then rinse again and let the water drain.
Step 2
Finely chop the onion, peel and crush the garlic with the flat side of a knife. Rinse the mushrooms well and dry them. Cut them in half, slice some for garnish, and chop the rest coarsely.
Step 3
Cook the chicken broth, or in an extreme case, you can use a bouillon cube. Keep the broth on low heat — we need it hot.
Step 4
In a skillet or pot with a thick bottom, heat the oil and sauté the onion and garlic until translucent. Then add the mushrooms, which will release some moisture. Stir constantly until the moisture evaporates.
Step 5
Add the barley and sauté for about 4 minutes, stirring constantly. Then add the wine and let it evaporate.
Step 6
After that, gradually add hot broth to the barley with mushrooms, like risotto, over medium heat, until the dish is cooked through.
Step 7
Place the mushroom slices on top for garnish, removing them when you stir the porridge.
Step 8
Season with salt and pepper to taste. Turn off the heat, add the cream, and mix well. You can add grated Parmesan.
Step 9
Serve hot.
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