Mushrooms with barley: recipes for first and second courses

When planning to cook the first or second courses of champignons with pearl barley, keep in mind that this cereal is very hard, so it cooks for a long time. To speed up the process, it can be presoaked 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, the recipes for such dishes are presented below.

Dishes of champignon, barley and onion

Pearl casserole with champignons.

Ingredients

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

Mushroom casserole with pearl barley.

Ingredients

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

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

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

Mushrooms stuffed with pearl barley.

Ingredients

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

For filling

• 1 onion
• 1 tbsp. spoon of sunflower oil
• 750 ml chicken or vegetable broth
• 110 g of barley
• 1 tbsp. spoon of pickled lemon
• 2 teaspoons thyme
• 1 tbsp. a spoonful of chopped purple basil
• 1 tbsp. spoon of olive oil
• 1 tbsp. chopped parsley
• 1 clove of garlic
• 1 teaspoon of soda
• salt
• Chees Feta
• To prepare this dish, it is recommended to withstand 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 the broth, prepared barley there, cook over low heat until the cereal has absorbed all the liquid.
2. After the barley is ready, add grated feta cheese, basil and parsley to it.
3. Separate champignon caps from legs, roll in spices, sprinkle with herbs and oil. Fill the hats with pearl barley filling, put on a greased baking sheet and bake at 200 ° С for 10-15 minutes.

Cabbage rolls with champignons and barley.

Ingredients

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

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

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

Rassolniki with champignons, pickles and barley

Lean pickle with champignons and barley.

Ingredients

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

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

Pickle with champignons and barley.

Ingredients

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

To prepare a pickle with champignons and pearl barley, in a pan you need to put a spoonful of vegetable oil and finely chopped onions. When the onions are slightly fried, peeled and chopped mushrooms, best of course, are white. Lightly fry, pour boiling water, cover and cook until cooked. Separately, boil the roots with carrots, barley, finely chopped pickles, then transfer all this to a pan with mushrooms. It remains to boil and sprinkle with chopped herbs.

Rassolniki with champignons and barley cooked in a slow cooker

Pickle with fresh champignons.

Ingredients

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

To prepare a pickle from pearl barley with champignons in a slow cooker, you need to rinse and chop the mushrooms, peel and cut the potatoes into slices, chop the onions, chop the carrots with cubes or grate. Rinse cereals if necessary. Cut cucumbers into thin strips. Pour oil into the slow cooker, set the mode to “Frying” or “Baking”, put the carrots, onions and mushrooms and cook for 15 minutes, stirring. Add flour and fry for another 5 minutes. Then put the potatoes, cereals, cucumbers, add water and cook on the “Soup” mode for 40 minutes. Salt at the end.

Pickle with salted champignons and barley in a slow cooker.

Ingredients

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

Cut salted mushrooms, chop the cucumbers with straws. Peel and chop potatoes, chop onions and carrots, carrots can be grated. Rinse cereals. Fry onions and carrots in vegetable oil in the "Frying" or "Baking" mode until soft, lay potatoes, cereals, cucumbers and pickled mushrooms with them, add water and set the "Soup" mode for 30-40 minutes (depending on the type of pearl barley) . Salt at the end.

Mushroom soups of fresh, dried and pickled champignons with barley

A stew of champignons, barley and vegetables.

Ingredients

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

Mushrooms and barley for this soup-soup are boiled separately. Boiled pearl barley is transferred to mushroom broth, where onion fried in oil, grated carrots and diced potatoes are added. Soup is cooked until cooked. 3 minutes before turning off, boil and chopped mushrooms in 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 pan with melted butter and fry until soft. Then pour the vegetable broth, add pearl barley, salt, 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 the pan and continue cooking for another 15 minutes (it should thicken a little).

Pour the prepared soup of fresh champignons with pearl barley into portioned plates and sprinkle with finely chopped parsley.

Mushroom stew 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 cooked, separate from the broth and fry together with onions in butter.
2. Separately, fry the carrots and parsley roots and boil the barley. Then combine the prepared products with the broth, salt and cook until cooked. Serve soup with barley and mushrooms, prepared according to this recipe, with sour cream.

Mushroom soup with pearl barley and mushrooms in Polish.

Ingredients

• 20 g champignon
• 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. spoons of sour cream
• bouillon
• ½ lemon juice (or 1 tbsp.spoon of vinegar)
• water
• salt
• greenery

1. Boil the cereals until tender in slightly salted water and drain. Quench the sliced ​​roots and soaked mushrooms in oil a little, then cook in part of the broth until cooked.
2. Mix egg yolks with sour cream, a small amount of broth and lemon juice. Pour all this with the remaining broth and add the boiled cereal.
3. When the soup has cooled, warm 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 barley
• 1 white onion or leek
• celery root
• 1 carrot
• 2-3 cloves of garlic
• 40-50 g dry champignons
• 0.5 kg of pumpkin
• salt, black pepper
• parsley
• Provencal herbs

1. To prepare mushroom soup with champignons with pearl barley according to this recipe, the cereals must be washed and soaked in the evening in cold water. The next day, boil barley for 30–40 minutes with ½ onion, carrot and celery root.
2. Soak mushrooms in the evening in boiling water. The next day, boil the mushrooms with salt for no more than 15 minutes. Drain the water separately into the pan.
3. Fry ½ onion, celery root, carrot, garlic, whole diced pumpkin and all chopped mushrooms in olive and butter for 15 minutes. Salt, add black pepper and Provencal herbs.
4. Add roasting to 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 mushroom and pearl barley soup with parsley and fresh garlic.

Mushroom stew of pickled champignons and barley.

Ingredients

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

To prepare mushroom soup from pickled champignons with pearl barley, grits should be boiled until half cooked. Then pour it with fresh water, bring to a boil, salt, add pickled mushrooms, fried onion, finely chopped carrots, diced potatoes and cook until tender. At the end of cooking, add chopped greens.