The main ingredient

You can prepare the barley according to the description on the packaging, but I do the old fashioned way: barley in the evening to fill with cold water. In the morning rinse in several waters until the water is so clear, drain in a sieve to drain the water. Pour the barley in a thin layer on the pan with vegetable oil and fry until light (!) Browning, preventing burning. Put the barley coarsely chopped mushrooms. Sauté 7 minutes. Mushrooms have to let the juice go limp and give a strong flavor.

One mushroom bouillon cube to dissolve 0,5 l of boiling water. If you don't trust the bouillon cubes, you can skip this step and do the boiling water.

Put the barley with the mushrooms in the pan, pour mushroom broth or boiling water to 2 inches above the level of the grits, add salt (if using boiling water), add a leaf Lavrushka, close the pot lid or to tighten the foil.

Put the pot in the oven. To set the temperature of 200-220 degrees. Once the liquid in the pot comes to a boil, reduce the temperature to 180 degrees. and forget about the mess for 1 1.2 hours.

Krupa needs to fully absorb all of the liquid. When you get the pot from the oven, carefully remove the cover and try the barley, it should be quite soft and covered with light, like "honey" a lot. If you feel that not enough barley is soft, add boiling water and simmer some more.

When serving, you can fill fried onions (I ran) and sprinkle with herbs. The cooking process may seem long, but the time invested will be compensated with taste and pleasure. I assure you it is delicious!