Barley porridge with asparagus and mushrooms
80 - 2 порции
A very tasty dish in a very Russian style! I recommend to try!
Ingredients for Barley porridge with asparagus and mushrooms
- Barley groats - 100 g
- Olive oil - 4 tbsp
- Leek - 1 piece
- Asparagus - 4 PCs
- Sage - 4 PCs
- Mushrooms - 30 g
- Dry white wine - 30 ml
- Cream - 30 ml
- Butter - 30 g
- Salt - to taste
- Black pepper - to taste
- Parmesan - 20 g
Step by step instruction of cooking Barley porridge with asparagus and mushrooms
The first thing to cook porridge. And soak in hot water and dried mushrooms. Leeks and chopped sage.
Asparagus also cut. Here I will specify. I used the wild asparagus which is harvested every spring in the mountains and freeze.
Heat the pan with olive oil, arrange the onion, sage and asparagus. Then add the mushrooms. Lightly fry all.
Add the white wine. And give 2-3 minutes to evaporate the alcohol vapors. Then proceed with the next step.
Put in a pan of porridge, pour the mushroom water into the pan and cream. Stir and protrusive.
Porridge is served hot. In a plate put a piece of butter and sprinkle with Parmesan.