Barley Porridge with Pumpkin and Mushrooms
by Editorial Staff
This porridge is prepared according to the principle of risotto, at the end of cooking it is mixed with pumpkin, mushrooms, and cheese.
Servings: 6
Ingredients
- Pumpkin (pulp, cut into 1 cm cubes) – 3 cups
- Olive oil – 3 tbsp
- Salt – 3/4 teaspoon
- Shiitake mushrooms (sliced) – 2 cups
- Red onion (finely chopped) – 1/3 cup
- Pearl barley – 1 glass
- Garlic (finely chopped) – 2 cloves
- White wine – 2/3 cup
- Vegetable broth – 3 1/2 cups
- Ground black pepper – 1/4 teaspoon.
- Taleggio cheese or other soft or semi-soft cheese (diced) – 120 g
- Fresh thyme – 2 tablespoons l.
How to cook barley porridge with pumpkin and mushrooms:
Directions
- Turn on the oven to preheat to 220 degrees.
- In a bowl, combine pumpkin, 1 tablespoon of oil, and 1/4 teaspoon of salt, mix well. Put the pumpkin on a baking sheet in one layer and bake for about 25 minutes, stirring once.
- Heat 1 tablespoon olive oil over medium-high heat in a large cast-iron saucepan (cauldron). Pour mushrooms into a saucepan and fry, stirring occasionally, until golden brown, about 5 minutes. Transfer the fried mushrooms to a bowl, cover, and set aside.
- Heat the remaining spoonful of oil in a cauldron, add the onions, and fry, stirring occasionally, until soft, about 4 minutes. Put barley and garlic in a cauldron, cook, stirring occasionally, for about 1 minute. Pour the barley with wine, bring to a boil. Cook for about 3 minutes, until the liquid evaporates. Sprinkle the pearl barley with black pepper and the remaining 1/2 teaspoon of salt, add the broth and bring to a boil. Cover the pan with a lid and cook for about 30 minutes, until the barley is soft and the liquid evaporates. Remove the pan from heat, add the cheese and stir well. Then add the baked pumpkin, mushrooms, and thyme, stir and serve the pearl barley porridge with the pumpkin and mushrooms immediately.
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