Pearl barley with forest mushrooms is today’s suggestion from me for a vegetarian dinner. This dish works great when served as part of a main course or on its own. As an addition to the main course, it perfectly complements both meat and fish. The consistency of this mushroom barley is a bit like risotto, it is just as creamy and delicious. It is also cooked in a similar way, as the water is added gradually while cooking, not all at once.
I always start preparing pearl barley with mushrooms by soaking and rinsing the groats first. I rinse the barley in one, sometimes two batches of water, depending on how clean the first water is, in which I rinse it. I add the rinsed barley to the onion, lightly fried with mushrooms and garlic, and while gradually adding water, I cook the whole thing over low heat until tender. At the end of cooking, I add cream, and in the meantime I season the dish with salt and pepper. I recommend you the following recipe for pearl barley with forest mushrooms and I hope that you will find it just as tasty as I did.
Ingredients for pearl barley with forest mushrooms.
- 150 g forest mushrooms
- 100 g onion
- 1 big clove of garlic
- 200 g pearl barley
- 100 ml cream (30%)
- 1 l water
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of butter
- a bunch of parsley
How to make pearl barley with forest mushrooms.
Put the pearl barley in a bowl, pour cold water over it and set it aside for 10 minutes. Rinse and drain the water.
Dice the onion, put it in a pot and add the butter. Fry over a medium heat for 5 minutes. After that, add the mashed garlic and continue frying for one minute. Subsequently, add the mushrooms and fry for 2-3 minutes. Next, pour 200 ml of water into the fried mushrooms and cook over a medium heat for 10 minutes. Then add the barley, salt, pepper and some water – add the water in small batches while cooking. Stir the barley from time to time, while cooking it over a low heat until it is tender. 10 minutes before taking the dish off the heat, add the cream. Serve the pearl barley with forest mushrooms sprinkled with freshly chopped parsley.
Good to know when making pearl barley with forest mushrooms.
Both fresh and frozen forest mushrooms can be used to prepare pearl barley with mushrooms. Frozen mushrooms do not need to be defrosted beforehand, while raw mushrooms should be cleaned and larger pieces should be cut into smaller chunks. Alternatively, forest mushrooms can be replaced with Portobello mushrooms.
It takes over an hour to cook the pearl barley until tender. I make this dish over a low heat, stir it quite often each time after adding water.
Do you like dishes with mushrooms? If so, try our recipe for Gluten-free blinis with mushrooms.