Barley with mushrooms - recipes for cooking in a slow cooker and in the oven

Not many people know how to cook dried mushrooms so that they remain aromatic and tasty. In fact, everything is very simple. This is a unique product that contains many useful components. It is rich in vitamins B, A, PP, C. There are different recipes for dried mushroom soups. Porridges are prepared with them, they are added to soups, and are also used in the process of making pizza.

Dried mushrooms are not only tasty, but also healthy

This is the most popular product in the world. Popularly, mushrooms received another name – “vegetable meat”. They have a beneficial effect on metabolism and the functioning of the gastrointestinal tract. The weight of dried mushrooms is one tenth that of fresh ones. Therefore, to get 100 grams of dry preparations, you will need to use 1 kg of raw ones.

Mushrooms contain:

amino acids;
vegetable proteins;
vitamins and other essential microelements.

The product also contains a large amount of fats, which are fully absorbed by the body. They are necessary for raw foodists, as well as vegetarians. You can dry different mushrooms. But among all, the most vitamin-rich and healthy are white ones.

A simple recipe for barley with dried mushrooms in a slow cooker

To make delicious porridge, you don’t need any special skills. You can cook this dish in the oven, on gas or in a slow cooker. Barley with dry mushrooms is very aromatic and satisfying. To ensure that the porridge has the correct consistency, it is better to use a slow cooker.

Dried mushrooms that are collected in the forest may have sand on them. Therefore, in order not to spoil the dish, you should clean them properly. Before cooking dried mushrooms, you need to carefully sort them out and rinse them several times in a colander under running water.

Pearl barley, which has been previously filled with liquid, is prepared in 15-20 minutes.

pearl barley - 200 grams;
clean water – 500 ml;
dried porcini mushrooms – 50 grams;
onion – 100 grams (1 medium);
carrots – 100 grams (1 small);
sea salt;
crushed allspice.

Steps for preparing porridge:

The first thing to do is prepare the pearl barley. Sort the grains, rinse in cold water and soak in liquid overnight. Use only cold water.
Before you start cooking dried mushrooms, you will need to soak them in water. Leave it like this for two hours.
Remove the skins from the onion. Cut the vegetable using any method, but it is best to divide the rings into four parts.
Wash and peel the carrots. Grind on a coarse grater.
After the mushrooms have become soft, they need to be washed and chopped. You can choose any cutting method.
Pour sunflower oil into a container. Plug in the multicooker and select the “Frying” mode. Place prepared onions, carrots and mushrooms in heated oil. Cook for 20 minutes. While stirring. To control the condition of the vegetables, it is better not to close the lid.
Rinse any pearl barley that is wet. This must be done until the water becomes completely clear. After this, add the cereal to the fried vegetables. Pour water into a container, add salt and pepper.
Mix the mixture well so that it does not stick to the bottom of the bowl. Turn on the multicooker and select the required function. Barley with dried mushrooms is perfectly prepared in the “Buckwheat” mode.

To make the pearl barley soft, add a piece of butter.

After the signal, stir the porridge and pour into a bowl. The dish should be served warm. You can use a variety of greens.

With added onions and carrots

Many gourmets do not consider barley a gourmet cereal, so dishes made from it do not find a place on their menu. But it is important to remember that such porridge is very healthy, and if you know how to prepare it correctly, you can get a very appetizing and satisfying dish. We suggest preparing pearl barley with mushrooms, onions and carrots - a delicious dish that will be an excellent side dish for any meat, fish and even offal.

Ingredients:

two glasses of barley;
a couple of medium onions and carrots;
230 g mushrooms;
spices, oil

We will prepare it like this:

Fill the barley grains with water and leave for two-thirds of an hour. Then pour four glasses of water into the pan, and as soon as the liquid boils, add grains and salt. Add a spoonful of oil and in 20 minutes the cereal will be ready. To slightly enrich the taste of the porridge, add butter to it.
Take a frying pan, heat the oil and start frying the vegetables and mushrooms. First, put the onion half rings, then add the grated carrots and after five minutes add the mushroom slices. Salt, pepper and simmer the ingredients for ten minutes.
Afterwards, take a large clay pot or several small ones, put fried vegetables and mushrooms in it, and add porridge. Cover everything with a lid and simmer the dish in the oven for 20 minutes (temperature – 180 °C).

Soup with mushrooms and pearl barley

This recipe is very useful. Soup prepared in this way is nutritious and rich in vitamins. The whole family can eat this dish.

To prepare the soup you will need:

50 grams of dried mushrooms (any);
half a glass of cereal;
2 onions (small);
carrots (medium);
4 potatoes;
2 tablespoons sunflower oil;
bay leaf (dried in the oven);
2.5 liters of clean water;
salt, pepper, herbs.

It is recommended to serve mushroom soup with homemade sour cream.

Rinse the pearl barley and mushrooms thoroughly. Then soak them in cold water and leave for 12 hours at room temperature. At the end of this time, pour the cereal into a saucepan and put on fire.

Peel the onions and carrots and wash them well. Chop the vegetables and put them in a frying pan. Carrots can be either grated or cut into small strips. Fry for 8-10 minutes. If the carrots turn yellow and the onions turn golden, you can remove the pan from the heat.

Squeeze the mushrooms and rinse in cold water. Then chop the pieces and add to the frying pan. Simmer all components for 15 minutes.

Peel the potatoes and cut into small cubes. After the broth has boiled, you can add the potatoes. After 15-20 minutes, put the frying with mushrooms into the pan. The dish should also be seasoned with salt and pepper. After this, cook the soup for another 10 minutes. At the end of cooking, add chopped herbs.

With frozen mushrooms

Barley can be prepared not only with fresh, but with frozen mushrooms. The dish turns out just as juicy, satisfying and aromatic.

For the recipe, you should not use a large amount of seasonings that can overwhelm the mushroom taste; just add a little salt and a little black pepper.

Ingredients:

a glass of cereal;
three handfuls of frozen mushrooms;
two tablespoons of ghee;
bulb;
110 ml white wine;
35 g Parmesan.

Cooking method:

Soak barley grains in water for 40 minutes. To make the porridge crumbly, before sending the grains into boiling water, they need to be fried in a dry frying pan.
Boil frozen mushrooms in lightly salted water for 20 minutes. There is no need to pour out the broth from them; it can be used later in the recipe instead of water.
Sauté the onion cubes in melted butter until soft, then add the cereal and after five minutes pour in the wine. As soon as the alcohol has evaporated, pour in a glass of mushroom broth and wait for it to completely evaporate.
Afterwards, add chopped mushrooms, salt and pepper the dish to taste. Pour in broth or water in a ratio of 1:2. Simmer the ingredients for a couple of minutes, then remove from heat and mix with grated Parmesan. Transfer the resulting mixture into a mold or pot and place in the oven for 40 minutes (temperature – 180 °C).

When serving, the dish can be sprinkled with cheese again.

Dried mushroom sauce

Anyone who wants to diversify their diet should prepare an unusual and flavorful gravy. It goes well with many dishes.

20 gr. mushrooms;
2 teaspoons wheat flour;
0.5 cups homemade sour cream;
1.5 cups of mushroom broth;
parsley, fine salt, pepper.

Place the mushrooms in water and leave overnight. Then pour into a saucepan and cook for 20 minutes.

How to cook pearl barley with dried mushrooms in a slow cooker

A few hours before cooking, dried mushrooms must be filled with cold water. Pearl barley can also be filled with water in advance to further reduce cooking time. But this is not necessary when using a multicooker.
Peel the onion, cut into thin quarter rings, grate the carrots on a coarse grater.
Finely chop the softened mushrooms.
Onions, carrots and mushrooms must be fried in a small amount of vegetable oil. To fry, turn on the “Baking” mode for 20 minutes. The multicooker lid does not need to be closed.
Then pour thoroughly washed pearl barley into the multicooker bowl.
Pour in the required amount of hot water. Add salt and pepper to taste, mix well.
Close the multicooker lid and set the appropriate mode. The automatic “Buckwheat” mode is suitable for my multicooker. After the readiness signal, stir the pearl barley porridge and serve.

Barley with wild mushrooms

Barley with mushrooms and onions is a very ancient recipe, dating back to the 10th century, where such a dish was quite popular due to its ease of preparation, ease of collecting ingredients and enormous satiety due to the high calorie content of the dish.

Below we have given the recipe for this dish with the addition of marinated beef.

And for cooking we will use:

Pearl barley porridge – 500 grams,
Beef tongue - one piece,
Forest champignons - one tray,
Sweet onions - a few pieces,
Vinegar - one liter,
Dried garlic - to taste
Butter - briquette,
Olive oil,
Salt, spices, herbs - to taste.

We will prepare it as follows:

The first step is to soak pearl barley porridge thoroughly in cold water, leaving the container with the cereal in the refrigerator for about five to six hours. This way we will remove most of the starch and also separate the cereal from the husk.
Next, heat a pan of water, then put the pearl barley in it and cover everything with a lid.
While the porridge is infusing, let's take care of the beef tongue. This part of the cow's body is quite tough to eat, so:
When placing beef tongue in the marinade, stir it thoroughly into the contents so that it completely saturates this delicacy.
After a day of keeping the tongue in the refrigerator, you need to take it out, beat it well and leave it in the marinade for another day.
After this time, we take out the tongue again, cut it into small pieces and send it to stew in a cauldron with a large amount of oil.
Let's move on to mushrooms. We clean them in 4 stages, since the skin has accumulated too much dirt and toxins during the growth of the fetus:
Now prepare a solution of salt and water in which the champignons need to stay for at least half an hour. At this time, the salt will kill bacteria and pests that wish to remain inside the fruit cracks.
Finally, boil a small amount of water. The champignons will cook in it for about 15 minutes. During this time, all the stubborn dirt will foam out, which will make the mushrooms as clean and ready for use as possible.
After cooking, rinse the fruits again, chop them and set them aside. It is advisable to put them in the refrigerator.
By this time, the pearl barley porridge should be half ready. Carefully open the lid so as not to get burned by the steam, then put our mushrooms and meat into it.
After 10 minutes of cooking, remove all the foam, add herbs, spices and salt, as well as a little onion that we used to marinate the tongue.
Our fragrant and satisfying porridge is ready - bon appetit!