Barley with mushrooms recipe

 

  1. Cover barley with cold water and let it soak for 3 hours approximately.
  2. Cover mushrooms with lukewarm water and leave during 30 minutes to soften; then squeeze them and set apart.
  3. Heat broth in a sauce pan. Remove skin from the sausages and shred them, or cut bacon in small pieces.
  4. Heat oil in the pressure cooker; add sausages, minced onion and mushrooms, and sauté for 4 minutes. Incorporate barley and stir; cook it all together for 2 minutes and spray hot broth.
  5. Close the pot and let it pressurize at high heat and, as soon as the valve rings, reduce heat and cook for around 25 minutes. Shut heat off, allow steam to escape and open the pot.
  6. Place barley in a dish and season it with butter, cheese and minced parsley. Season, mix well and serve immediately.
-   200 g of pearl barley
-   750 ml of beef or vegetable broth
-   30 g of grated parmesan
-   300 g of sausage or 150 g of bacon
-   Salt and pepper
-   1 small onion
-   20 g of butter
-   2 tbsp of minced parsley
-   2 tbsp of extra virgin olive oil
-   200 g of pearl barley
-   750 ml of beef or vegetable broth
-   30 g of grated parmesan
-   40 g of dry mushrooms

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