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If you are going to cook the first or second courses of mushrooms with barley, keep in mind that this cereal is very hard, so it takes a long time to cook. To speed up the process, it can be pre-soaked or steamed in the oven. If you use a multicooker for cooking, the process will go faster. These two ingredients make excellent soups, pickles and casseroles, recipes for such dishes are presented below.

Mushroom, pearl barley and onion dishes

Pearl barley casserole with mushrooms.

Ingredients

• 100 g pearl barley
• 100-120 g champignons
• 50 g butter
• 1/2 tsp salt
• 1/4 cup water or broth
• 1 onion

Take the pearl barley, add water, rinse, discard in a colander and leave for half an hour. During this time, the water will completely drain from the cereal.

After that, heat the butter in a frying pan, put the pearl barley on it. Fry over medium heat until the cereal is browned.

Peel the champignons and onions, chop, add to the pearl barley, fry over low heat for another 5 minutes.

Grease a baking dish with butter, put pearl barley and mushrooms in it, add a little boiling water, salt.

According to this recipe, a dish of champignons with barley should be baked in the oven at 180 degrees for 1.5 hours.

Mushroom casserole with barley.

Ingredients

• 350 g champignons
• 1/2 cup pearl barley
• 1 onion
• 1 egg
• 150 ml cream
• 100 g cheese
• 3 tbsp. l. butter

1. Rinse the pearl barley under running water, then leave in a saucepan with water for 4 hours. After this time, drain the water.
2. Add butter, pearl barley to boiling water, cook for half an hour under a lid.
3. Melt the remaining butter in a pan, fry the chopped onions until golden brown, transfer the washed and thinly sliced ​​mushrooms to the pan, mix with the onions, fry, stirring constantly, for another 3 minutes.
4. Then add 3 tbsp. l. water, simmer a mixture of onions and mushrooms under the lid until they become soft.

Grease a baking dish with butter, evenly put half of the boiled pearl barley on its surface, put a mixture of onions and mushrooms on top, and then the remaining half of the pearl barley. In a separate container, beat the egg and cream, pour this mixture over the casserole, sprinkle with grated cheese. A casserole of boiled barley with mushrooms and onions is cooked in the oven at a temperature of 170 degrees for 20 minutes.

Champignons stuffed with barley.

Ingredients

• 6 pcs. large mushrooms
• thyme
• black pepper
• olive oil
• salt to taste
• 2 cloves of garlic

For filling

• 1 head of onion
• 1 tbsp. a spoonful of sunflower oil
• 750 ml chicken or vegetable stock
• 110 g pearl barley
• 1 tbsp. a spoonful of sauerkraut
• 2 teaspoons thyme
• 1 tbsp. chopped purple basil
• 1 tbsp. a spoonful of olive oil
• 1 tbsp. chopped parsley
• 1 clove of garlic
• 1 teaspoon of baking soda
• salt
• Chees Feta
• To prepare this dish, it is recommended to soak the pearl barley in cold water for 12 hours, adding 1 tsp. soda.

1. Rinse the onion, cut into cubes, put in a saucepan, sauté until transparent. Add chopped garlic and thyme, mix, pour in the broth, prepared pearl barley, cook over low heat until the cereal absorbs all the liquid.
2. After the barley is ready, add grated feta cheese, basil and parsley to it.
3. Separate the champignon caps from the legs, roll in spices, sprinkle with herbs and oil. Fill the caps with barley filling, put on a greased baking sheet and bake at 200 ° C for 10-15 minutes.

Stuffed cabbage rolls with mushrooms and barley.

Ingredients

• young cabbage leaves
• a handful of mushrooms
• 1/3 tbsp. pearl barley
• 1 onion
• mustard oil
• salt, black pepper

Soak the pearl barley overnight. Pour the mushrooms with cold water for several hours. Squeeze the mushrooms (retaining the water) and cut into strips. Boil the groats over low heat under a lid in water from under the mushrooms until all the liquid is absorbed. Fry finely chopped onions and mushrooms in oil over medium heat (until the onions are soft), season with salt and pepper, mix with barley. Remove the top cabbage leaves, stick a fork into the stump and lower the head of cabbage in salted boiling water, cook for a couple of minutes. Cut and remove the sheet with a knife, put it in ice water, remove the next sheet, and so on all the rest. Remove the leaves from the water, dry, cut off the hard veins, roll cabbage rolls: spread in 1 tbsp. l. mushroom filling on a sheet, roll up with a tube, tucking in the edges. Fry cabbage rolls over medium heat to keep their shape better. Cook in a double boiler for 10-15 minutes. Drizzle with mustard oil, serve.

These photos show barley and champignon dishes prepared according to the recipes presented above:

Pickles with champignons, pickles and barley

Lean pickle with mushrooms and barley.

Ingredients

• potatoes - 5-6 pcs.
• Champignon
• pearl barley
• pickled cucumbers - 2 pcs.
• carrots - 2 pcs.
• parsley root - 1 pc.
• onions - 2 heads
• vegetable oil
• tomato puree - 4 tbsp. spoons
• salt
• pepper

Before preparing the pickle with champignons, rinse the barley in several waters, add water and cook in a saucepan over low heat for 30 minutes. After that, drain the remaining water, rinse the cooked barley and pour in the vegetable broth. Add diced potatoes and vegetables sautéed in vegetable oil to the broth with cereals. At the very end of cooking, add pickle from cucumbers and fried mushrooms.

Pickle with mushrooms and pearl barley.

Ingredients

• Champignons - 500 g
• pearl barley - 6-7 tbsp. spoons
• onions - 3 pcs.
• pickled cucumber - 3 pcs.

To prepare pickle with mushrooms and barley, you need to put a spoonful of vegetable oil and finely chopped onion in a saucepan. When the onions are a little fried, peeled and chopped mushrooms, the best, of course, is the porcini. Fry lightly, pour over boiling water, cover and cook until tender. Separately boil the roots with carrots, pearl barley, finely chopped pickled cucumber, then put it all in a saucepan with mushrooms. It remains to boil and sprinkle with chopped herbs.

Pickles with mushrooms and barley, cooked in a slow cooker

Pickle with fresh mushrooms.

Ingredients

• 200 g fresh mushrooms
• 3 potatoes
• 1 carrot
• 1 onion
• 2 tbsp. l. pearl barley
• 1 tbsp. l. flour
• 2 pickled cucumbers
• 2 tbsp. l. vegetable oil
• salt

To prepare a pickle from barley with champignons in a slow cooker, the mushrooms need to be washed and cut, peeled and cut into potatoes, chopped onions, carrots cut into cubes or grated. Rinse the groats if necessary. Cut the cucumbers into thin strips. Pour oil into a slow cooker, set the "Fry" or "Baking" mode, put carrots, onions and mushrooms and cook for 15 minutes, stirring occasionally. Add flour and fry for another 5 minutes. Then put potatoes, cereals, cucumbers for frying, add water and cook on the “Soup” mode for 40 minutes. Season with salt.

Pickle with salted mushrooms and pearl barley in a slow cooker.

Ingredients

• 100 g salted champignons
• 3 potatoes
• 1 carrot
• 2 pickled cucumbers
• 1 onion
• 2 tbsp. l. pearl barley
• 2 tbsp. l. vegetable oil
• salt

Chop the salted mushrooms, chop the cucumbers into strips. Peel and chop potatoes, chop onions and carrots, grate carrots. Rinse the groats. Fry the onions and carrots in vegetable oil on the "Frying" or "Baking" mode until soft, add potatoes, cereals, cucumbers and pickled mushrooms to them, add water and set the "Soup" mode for 30-40 minutes (depending on the type of barley) ... Salt at the end.

Mushroom soups made from fresh, dried and pickled champignons with barley

Chowder of mushrooms, barley and vegetables.

Ingredients

• fresh champignons - 500 g
• pearl barley - 100 g
• carrots - 1 pc.
• potatoes - 3 pcs.

Champignons and pearl barley are boiled separately for this soup-chowder. The boiled pearl barley is transferred to the mushroom broth, where the onions fried in butter, grated carrots and diced potatoes are added. The soup is cooked until tender. 3 minutes before turning off, boiled and chopped mushrooms need to be thrown into the broth

Champignon soup with barley and milk.

Ingredients

• fresh champignons - 250 g
• pearl barley - 100 g
• onions - 1 pc.
• butter - 20 g
• vegetable broth - 1 l
• skim milk - 60 ml
• flour - 20 g
• parsley
• ground black pepper
• salt to taste

Cut the mushrooms into slices, chop the onion, put in a saucepan with melted butter and fry until soft. Then pour in the vegetable broth, add pearl barley, salt and pepper, bring to a boil and cook over low heat for 30 minutes.

Dilute the flour with milk, pour the resulting mixture in a thin stream, stirring constantly, into a saucepan and continue cooking for another 15 minutes (it should thicken a little).

Pour the prepared soup from fresh champignons with barley into portioned bowls and sprinkle with finely chopped parsley.

Mushroom chowder with pearl barley.

Ingredients

• 100 g dried mushrooms
• 1 onion
• butter
• 1 carrot
• parsley roots
• 50 g pearl barley
• salt
• sour cream

1. Soak dry and washed mushrooms for 2-3 hours, then cook until tender, separate from the broth and fry with onions in butter.
2. Fry the carrots and parsley roots separately and boil the barley. Then combine the prepared products with broth, salt and cook until tender. Serve the soup with barley and mushrooms prepared according to this recipe with sour cream.

Mushroom soup with pearl barley and mushrooms in Polish style.

Ingredients

• 20 g champignons
• 100 g pearl barley
• 1 parsley root
• 1 slice of celery root
• 1 onion
• 1 tbsp. a spoonful of butter
• 1-2 egg yolks
• 2 tbsp. sour cream spoons
• bouillon
• juice of ½ lemon (or 1 tablespoon of vinegar)
• water
• salt
• greens

1. Boil the groats in slightly salted water until tender and drain. Simmer the sliced ​​roots and soaked mushrooms in oil, then cook in a portion of the broth until cooked.
2. Mix egg yolks with sour cream, a little broth and lemon juice. Pour all this with the remaining broth and add the boiled cereal.
3. When the soup has cooled, heat it again, but do not bring it to a boil so that the egg yolks do not curl.

Mushroom soup with pumpkin, mushrooms and barley.

Ingredients

• ¼ glass of pearl barley
• 1 white onion or leek
• celery root
• 1 carrot
• 2-3 cloves of garlic
• 40-50 g dry mushrooms
• 0.5 kg pumpkin
• salt, black pepper
• parsley
• Provencal herbs

1. To prepare mushroom soup from champignons with barley according to this recipe, the cereals must be washed and soaked in cold water overnight. The next day, boil the barley for 30-40 minutes with ½ onion, carrot and celery root.
2. Soak mushrooms in boiling water overnight. The next day, boil the mushrooms with salt for no more than 15 minutes. Drain the water separately into a saucepan.
3. Fry in olive oil and butter ½ onion, celery root, carrot, garlic, all diced pumpkin and all chopped mushrooms for 15 minutes. Season with salt, black pepper and herbs of Provence.
4. Add the frying to the barley with vegetables, add boiling water, salt if necessary. Cook for 10 minutes. Add mushroom broth and cook for another 5-10 minutes.
5. Season the mushroom soup with champignons and barley with parsley and fresh garlic.

Mushroom chowder with pickled champignons and pearl barley.

Ingredients

• 500 g pickled mushrooms
• 100 g of pearl barley,
• 1 onion
• 1 carrot
• 2 potatoes
• vegetable oil - 3 tbsp. l.
• greens
• salt

To prepare mushroom soup from pickled champignons with barley, boil the groats until half cooked.Then pour it with fresh water, bring to a boil, salt, add pickled mushrooms, onions fried in oil, finely chopped carrots, diced potatoes and cook until tender. At the end of cooking, add chopped herbs.