Going to cook the first or second courses of champignons with pearl barley, keep in mind that this cereal is very hard, therefore it is cooked long. To speed up the process, you can pre-soak it or steam in the oven. If used for cooking slow cooker, the process will go faster. Of these two ingredients excellent soups, pickles and casseroles are obtained, below recipes for such dishes are presented.
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
Take pearl barley, pour water, rinse, recline in a colander and leave for half an hour. During this time, the water completely drains from cereals.
After that, heat butter in a pan, put on him pearl barley. Fry over medium heat until the croup browned.
Peel the mushrooms and onions, chop, add to the pearl barley grits, fry over low heat for another 5 minutes.
Grease a baking dish with butter, put in it barley and mushrooms, add a little boiling water, salt.
A dish of champignon with pearl barley according to this recipe needs to be baked in the oven at a temperature of 180 degrees 1.5 hours.
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
- Rinse the barley under running water, then leave in pan with water for 4 hours. After this time, water drain.
- In boiling water add butter, barley, cook half an hour under the cover.
- Melt the remaining butter in a pan, fry chopped onion until golden brown, transfer to pan washed and thinly sliced champignons, mix with onions, fry, stirring constantly, for another 3 minutes.
- Then add to the pan 3 tbsp. l water, stew under the lid a mixture of onions and mushrooms until they become soft.
Grease the baking dish with butter, evenly put half of boiled pearl barley on its surface cereals. Top with a mixture of onions and mushrooms, and then the remaining half pearl barley. Beat the egg with cream in a separate container, pour the casserole with this mixture, sprinkle with grated cheese. Casserole boiled barley with mushrooms and onions is cooked in the oven with 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.
- Rinse the onion, cut into cubes, put in a pan, Passer 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.
- After the barley is ready, add grated cheese to it feta, basil and parsley.
- Champignon hats to separate from the legs, roll in spices, sprinkle with herbs and oil. Fill hats with barley stuffing, put on a greased baking sheet and bake at 200 ° C 10-15 minutes.
Stuffed cabbage 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. Mushrooms pour cold water on few 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 is absorbed. Fry in oil over medium heat finely chopped onions and mushrooms (until the onions are soft), salt, pepper, mix with pearl barley. Top cabbage leaves removed, in the stump stick a fork and lower the head in salted boiling water, cook a couple minutes. Cut with a knife and remove the sheet, lower it into ice water, remove the next sheet, and so is everyone else. Take the leaves out of the water, dry, cut solid veins, roll cabbage rolls: spread 1 tbsp. l mushroom toppings on a leaf, roll up a straw, poking the edges. Fry the stuffed cabbage over medium heat to make it better kept in shape. Cook in a double boiler for 10-15 minutes. Pour mustard butter, serve.
These photos show barley and champignon dishes, cooked according to the above recipes:
Rassolniki with champignons, pickles and barley
Lean pickle with champignons and pearl barley.
Ingredients
- potatoes – 5-6 pcs.
- Champignon
- 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 champignons, barley rinse in several waters, add water and cook in a pan over low heat 30 min. After that, drain the remaining water, rinse the cooked barley and pour over the vegetable broth. Add to broth with cereals diced potatoes and sautéed on vegetable oil vegetables. At the very end of cooking, add brine from cucumbers 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 barley, in the pan you need to put a spoonful of vegetable oil and finely chopped onion. When the onions are a little fried, peeled and chopped mushrooms, best of course, white. Lightly fry, pour boiling water, cover and cook until cooked. Separately cook the roots with carrots, barley, finely chopped pickled cucumber, then put it all in a pan with mushrooms. It remains to boil and sprinkle with chopped herbs.
Rassolniki with champignons and barley, cooked in 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 of barley with champignons in slow cooker, mushrooms need to be washed and chopped, peeled and chopped potato wedges, chop the onion, cut the carrots into cubes either grate. Rinse cereals if necessary. Cucumbers cut into thin strips. Pour oil into the slow cooker, put Frying or Baking, put carrots, onions and mushrooms and cook for 15 minutes, stirring. Add flour and fry for another 5 minutes. Then put the potatoes, cereals, cucumbers to fry, pour water and cook on the soup mode for 40 minutes. Salt at the end.
Pickle with salted champignons and barley in 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. Clean and slice potatoes, onions and carrots, chop carrots can be grated. Rinse cereals. Fry onions and carrots on vegetable oil in the “Frying” or “Baking” mode until soft, lay potatoes, cereals, cucumbers and pickled mushrooms to them, pour water and set the “Soup” mode for 30-40 minutes (depending on the type pearl barley). Salt at the end.
Mushroom soups of fresh, dried and pickled champignons with pearl 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 in separately. Boiled barley is transferred to mushroom broth, where the onion fried in oil, grated carrots and diced potatoes. Soup is cooked until cooked. For 3 minutes before turning off into the broth you need to throw the boiled and shredded mushrooms
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 mushrooms into slices, chop onions, put in a pan with melted butter and fry until soft. Then pour vegetable broth, add pearl barley, salt, pepper, bring to a boil and cook over low heat for 30 minutes.
Dilute 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 fresh champignon soup with barley into serving plates and sprinkle with finely chopped herbs parsley.
Mushroom stew with pearl barley.
Ingredients
- 100 g dried champignons
- 1 onion
- butter
- 1 carrot
- parsley roots
- 50 g pearl barley
- salt
- sour cream
- Soak dry and washed mushrooms for 2-3 hours, then cook until readiness, separate from the broth and fry with onions on butter.
- Separately, fry the carrots and parsley roots and boil the barley. Then combine the prepared products with the broth, salt and cook until tender. Serve pearl barley soup 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
- � lemon juice (or 1 tbsp.spoon of vinegar)
- water
- salt
- greens
- Boil the cereals until tender in slightly salted water and drain. Stew sliced roots and soaked mushrooms a little stew in oil, then cook in part of the broth until cooked.
- Mix egg yolks with sour cream, a small amount broth and lemon juice. Pour it all over with the remaining broth and add boiled cereal.
- When the soup has cooled, warm it again, but do not bring to boil so that the egg yolks do not curl.
Mushroom soup with pumpkin, mushrooms and pearl barley.
Ingredients
- ¼ 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
- To make mushroom mushroom soup with barley In this recipe, cereals need to be washed and soaked in the evening in the cold water. The next day, boil barley for 30-40 minutes with ½ onion, carrots and celery root.
- Soak mushrooms in boiling water in the evening. Boil the next day mushrooms with salt no more than 15 minutes. Separate water separately in the pan.
- Fry ½ onion, root in olive and butter celery, carrots, garlic, whole diced pumpkin and everything chopped mushrooms for 15 minutes. Salt, add black pepper and provence herbs.
- Add roasting to barley with vegetables, add boiling water, with salt needed. Cook for 10 minutes. Add mushroom broth and cook another 5-10 minutes.
- Mushroom and champignon soup season with parsley and fresh garlic.
Mushroom stew of 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
For the preparation of mushroom soup from pickled champignons with pearl barley should be boiled until half cooked. Then pour it fresh water, bring to a boil, salt, add pickled mushrooms, fried onion, finely chopped carrots, potatoes diced and cook until cooked. At the end of cooking add chopped greens.
