Perlotto with mushrooms classic

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   We will prepare all the products necessary for perlotto according to the list. Peel and wash the onions, carrots and mushrooms.

2. STEP 2

   

   Cut the onion into half rings.

3. STEP 3

   

   Grate the carrots on a coarse grater or chop into thin strips.

4. STEP 4

   

   First pour vegetable oil into the duck pot or cauldron, heat it and add onions and carrots.

5. STEP 5

   

   Sprinkle the onions and carrots with spices and fry over high heat, stirring.

6. STEP 6

   

   Meanwhile, cut the champignons into slices.

7. STEP 7

   

   Fry the onions and carrots until translucent. This will take approximately 7 minutes.

8. STEP 8

   

   Then add chopped mushrooms to the onions and carrots.

9. STEP 9

   

   We wash pearl barley in cold water.

10. STEP 10

    

    Salt the mushrooms with onions and carrots and fry for another 7 minutes over high heat.

11. STEP 11

    

    Next, add the washed pearl barley to the mushrooms.

12. STEP 12

    

    Mix pearl barley with mushrooms and vegetables.

13. STEP 13

    

    Fill the barley with mushrooms in the duck pot with broth and water.

14. STEP 14

    

    Mix the pearl barley and mushrooms well again, let it boil and reduce the heat to low.

15. STEP 15

    

    Cover the duck pot tightly with a lid and cook the perlotto with mushrooms for an hour.

16. STEP 16

    

    After an hour, turn off the heat, lift the lid and mix the finished perlotto with mushrooms.

17. STEP 17

    

    Grate hard cheese on a coarse grater.

18. STEP 18

    

    Finely chop the fresh herbs with a knife.

19. STEP 19

    

    Place the hot perlotto with mushrooms on plates and sprinkle with grated cheese and chopped herbs before serving.

Comments on the recipe

Natalia M

10.08.2023

4.6

I rarely cook anything with barley, but sometimes I want variety. This time I found a classic recipe for perlotto with mushrooms on the website. The cooking technology is almost the same as pilaf, which suits me. I cooked not in a duck pot, but in a frying pan. I soaked the pearl barley in the evening, and in the morning it became lighter and swollen well. This allows you to reach readiness faster. I made the frying from frozen champignons. I simmered the perlotto over low heat for about an hour, adding boiling water twice. The dish turned out very rich with the characteristic aroma of mushrooms! Delicious!

Irena

10.08.2023

4.5

I'll try your recipe, and I suggest you try mine.

Yana

10.08.2023

4.7

I’ve never heard such a name - classic Perlotto with mushrooms)) so when I was looking for a recipe for pearl barley on the website, I chose this particular recipe. I cooked it, however, without carrots and cheese. Maybe my perlotto is not classic or not classic, I don’t know how to do it correctly, but it’s very tasty. Mushrooms are frozen honey mushrooms. If you remove the broth from the recipe, then it is a completely lean dish.