I know many don't like barley, but offer it to them for this recipe. Ask for supplements, to be sure.
Grits barley washed in several waters until clear water. Boil, add salt for 10 minutes until tender. I use pearl barley BARLEY from TM Mistral. It is such a wonderful semolina does not require pre-soaking, cooking time - 50 minutes. And another little secret, I cook the pearl barley in a little more water than is required by the user. Finished barley to drain in the sieve, but don't worry "and suddenly will burn".
Forest mushrooms clean, wash, boil. Over low heat, 20 minutes. Maclatchy crispy, fragrant boletus and chanterelles beauty. Drain the broth. In a frying pan in vegetable oil fry the sliced small dice onion, add the mushrooms and fry. In order to avoid splashing of oil and "shooting" mushrooms, cook the mushrooms under a lid on medium heat. Stirring occasionally. It will take 15 minutes.
Finished barley to combine with the mushrooms, mix well. If you wish to flavor the porridge with ghee.