{"id":16985,"date":"2021-10-19T10:30:22","date_gmt":"2021-10-19T10:30:22","guid":{"rendered":"https:\/\/petros-syrigos.com\/kritharoto-manitariwn\/"},"modified":"2025-02-13T12:21:08","modified_gmt":"2025-02-13T12:21:08","slug":"barley-mushrooms","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/barley-mushrooms\/","title":{"rendered":"Barley with mushrooms"},"content":{"rendered":"

Barley with mushrooms! an easy recipe for barley with delicious and fresh mushrooms!<\/p>

Ingredient<\/h4>
  • 300 g white baby mushroom<\/li>
  • 150 g large white mushrooms for the broth<\/li>
  • 6 large Portobello mushrooms, 4 cut into cubes (without the popes)<\/li>
  • 100 ml sweet red wine<\/li>
  • 5 tbsp fresh butter<\/li>
  • 2 tbsp olive oil<\/li>
  • 2 tbsp soy sauce without salt<\/li>
  • 3 medium dried white onions, finely chopped<\/li>
  • 2 cl. garlic-chopped<\/li>
  • 400 gr fine barley<\/li>
  • 2 sprigs of fresh thyme<\/li>
  • 1 cube mushroom broth<\/li>
  • 150 g grated parmesan<\/li>
  • 3 tbsp chives \u2013 chopped<\/li>
  • 100 g dehydrated Porcini<\/li>
  • Salt and freshly ground pepper<\/li> <\/ul> <\/div> <\/div>

    Execution<\/h4>
    1. Saute the baby mushrooms in a large deep frying pan where we have heated a tablespoon of butter over medium to high heat.<\/li>
    2. Working in two batches, add the mushrooms and cook for 4-5 minutes, or until they begin to brown and release their liquid.<\/li>
    3. Stir and continue cooking, stirring occasionally, until the mushrooms are crispy but still moist, about 3-4 extra minutes.<\/li>
    4. Season with salt and pepper.<\/li>
    5. Use a slotted spoon to remove the mushrooms and transfer them to a bowl.<\/li>
    6. Repeat with another tablespoon of butter and the remaining chopped Portobello mushrooms (do the same procedure as before).<\/li>
    7. When they are cooked, leave them aside in a bowl.<\/li>
    8. We collect all the liquids from the mushrooms and store them, we will need them later for the barley.<\/li>
    9. Saute the barley in another pan with a tbsp olive oil, on low heat for about 3 minutes, extinguish it with 300 ml of water and when it boils, cover it and remove it from the heat, waiting to be covered aside.<\/li> <\/ol>

      Mushroom Broth:<\/h4>
      1. Saute with a tbsp olive oil the popes from the portobelo and the large mushrooms, finely chopped, when they turn brown, add the onion and garlic and continue for another 3 minutes, quench with water and let it boil for 10 minutes, add the mushroom cube.<\/li>
      2. Mash in a blender and strain it, add the liquids from the mushrooms we kept to the broth.<\/li> <\/ol>

        For the mushroom barley:<\/h4>
        1. Melt two tbsp. butter in a low but deep saucepan.<\/li>
        2. Add the onion, garlic and thyme, over low heat, saut\u00e9, stirring occasionally, until softened, about 4 minutes.<\/li>
        3. Then we put the mushrooms (the ones we had baked before) and keep some for the garnish on top.<\/li>
        4. Quench with sweet wine.<\/li>
        5. Add the barley and stir for 2 minutes.<\/li>
        6. We start to add the mushroom broth little by little until the barley boils.<\/li>
        7. Add the porcini powder and the soy sauce and mix.<\/li>
        8. Remove from the heat and add little by little the fresh butter (cold cubes) and the parmesan.<\/li>
        9. Try and add salt and pepper.<\/li>
        10. We have cut the 2 portobelo into long narrow slices and we have saut\u00e9ed them in a little butter.<\/li>
        11. Spread the barley on a large plate.<\/li>
        12. Garnish the perimeter with the slices from Portobelo.<\/li>
        13. On top we put in various places the Baby sauteed mushrooms that we kept.<\/li>
        14. Make a diameter line in the center with grated Parmesan and next to it another line with the chopped chives.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

          Barley with mushrooms! an easy recipe for barley with delicious and fresh mushrooms! Ingredient 300 g white baby mushroom 150 g large white mushrooms for the broth 6 large Portobello mushrooms, 4 cut into cubes (without the popes) 100 ml sweet red wine 5 tbsp fresh butter 2 tbsp olive oil 2 tbsp soy sauce […]<\/p>\n","protected":false},"author":1,"featured_media":22290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2855,2782,2788],"tags":[3269,3270,3271,3272],"class_list":["post-16985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-pasta","category-vegetables","tag--en","tag---en","tag----en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=16985"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16985\/revisions"}],"predecessor-version":[{"id":17010,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16985\/revisions\/17010"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/22290"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=16985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=16985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=16985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}