4 porcini mushrooms
40 g barley
10 ml olive oil
2 shallots
2 garlic cloves
2 knobs of butter
2 dashes ground black pepper
2 pinches salt
1 tablespoon flour
Mushroom stock cube
Parsley
Dice three porcini mushrooms and slice one. Melt butter in a skillet, add finely chopped onion and garlic, and fry some. Add the mushrooms and fry for about three minutes. In a pot of water, boil the barley, stock cube, and olive oil for 20 minutes. Add the fried mushrooms, dissolved flour, knob of butter, salt, and pepper. Boil for an additional four minutes. Serve with parsley.
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