Perlotto with mushrooms

Perlotto with mushrooms

Category: Dishes from cereals and flour products

Ingredients
pearl barley	1 multi glass
porcini mushrooms	300 grams. (Champignons and others are possible)
bulb onions	1 head large
olive oil	1 tbsp. l.
butter	1 tbsp. l.
chicken broth	700-800 ml.
dry white wine	100 ml.
cream 10-20%	100 ml.
salt pepper	taste
fresh parsley	taste

Cooking method

• instead of mushrooms, I used black truffle salsa paste, 2-3 tsp. with top
• Soak pearl barley in water for 12 hours. Then drain the water, dry the cereal through a colander.
• Cut the mushrooms into pieces and boil in water. Strain the broth and use it to cook barley instead of chicken broth.
• Heat vegetable oil in a frying pan, put onion, salt, pepper cut into pieces, fry it until transparent.
• 
• Add butter, melt in a pan with onions.
• Add pearl barley, stir and simmer together with onion until the cereal is transparent, for a few minutes, stirring occasionally.
• 
• Add a ladle of broth (decoction of mushrooms) to the groats, mix and bring until the liquid evaporates, stirring the groats from time to time.
• 
• Thus, periodically add 1 ladle of broth to the cereal, and evaporate the liquid, so that the cereal absorbs the liquid and the bottom of the pan remains dry.
• When the pearl barley is ready, add white table dry wine, evaporate the liquid again.
• Now add cream, salt, pepper (if needed for taste) and darken the barley until the liquid evaporates, when the mass becomes oily.
• Now add the boiled mushrooms, mix, hold for a few minutes so that all the tastes come together, soak and make friends. I dissolved the black truffle salsa paste with cream and poured it into the barley, stewed it until the liquid evaporated.
• 
• Put the perlotto on a plate and garnish with parsley.
• 

Note

I liked cooking perlotto in different versions. Today I came across a recipe for perlotto with mushrooms, took it as a basis, but made some substitution of products.

I remembered that there were a couple of cans of salsa-paste made from black and white truffles in olive oil in the fridge ... brought back from Italy in the fall ... waited in the wings, used the paste instead of boiled mushrooms.

I will pretend I was eating perlotto with black truffles!

Perlotto is delicious because it is barley!
Cook with pleasure and bon appetit!

Super! I really love barley! Thanks for the recipe. I took it away, I will cook

[Kisena]

Kisena, to your health!

[Admin]

Admin, bravo, only you could combine barley with truffles.
You inspired me to cook my own version, initially decided to cook a little differently. My barley is empty (no broth), cooked in a slow cooker, separately onions + mushrooms Muer fried in a saucepan with a thick bottom. Then I added a glass of rustic sour cream, salt and pepper, added a whisper of grated nutmeg and a piece of butter, then combined the porridge with mushrooms and enjoyed the taste. Oh, how delicious it was. Thank you for the idea for the mushroom perlotto and the inspiration you gave me with your recipe. Here, before mixing barley with mushrooms.

And this is all together.

[Admin]

Admin, I have already prepared perlotto according to your recipe. But today I did it with mushrooms. It turned out very tasty!
True, at the end, along with the herbs, I added hard Italian cheese. It turned out exquisite, I don't even know how such a dish tastes better with rice or pearl barley.

Thanks for the recipe! I will definitely repeat!

[Lena]

Lena, but I like perlotto - it is here that there is a taste of creamy barley, a very good taste

With mushrooms there is also a place to be, and why not!

Great, cook for health!

[Tatyana]

Tatyana, I completely agree with you!
For me, now there is no tastier barley dish than perlotto. I cooked perlotto several times according to your first recipe. Delicious and tender. Of course, it is even tastier with mushrooms!
The family was very supportive.