Pearl Barley with Mushrooms
A wonderful side dish or a tasty vegan meal! For pearl barley with mushrooms, you can use any kind of mushrooms you have: fresh, dried, marinated, salted, or a mix. The result is a hearty everyday lunch or dinner.
Updated : 04 September, 2025
Easy
More than 1 hour.
Ingredients
200 grams
Pearl barley
300 grams
White mushrooms
300 grams
Champignon
1
Onions
2
Garlic
2 tablespoon
Soy sauce
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any mushrooms, including a mix. I usually take boiled porcini and champignons, but only champignons are also fine.
Step 2
For quicker cooking, soak pearl barley overnight. Rinse it well several times in cold water, then cover with fresh water and leave for at least 10 hours. The grains will swell and soften, which will shorten the cooking time. In the morning, drain excess water.
Step 3
To cook, bring water to a boil and add the soaked barley. Cook for at least 20 minutes. Salt it at the end of cooking. The barley should be soft but not falling apart. Drain in a colander, rinse, and let excess water drain.
Step 4
Peel and finely chop the onion. Heat a skillet, add a little vegetable oil, and fry the onion for about 1 minute until translucent.
Step 5
Boiled wild mushrooms are ready for frying. If frozen, thaw them. Wash champignons thoroughly and slice them.
Step 6
Add the prepared mushrooms to the skillet with onions. Stir and fry together for 5-7 minutes until mushrooms start to brown. Lightly salt and season with your favorite spices.
Step 7
Add the cooked barley to the mushrooms. Press in some garlic and stir everything together. Heat for another 2-3 minutes.
Step 8
Pearl Barley with Mushrooms is ready! Serve hot. Enjoy!