Today I come to you with a creamy, aromatic kashotto with chanterelles, served with fresh parsley and a bit of grated Parmesan cheese. You can prepare this delicious, seasonal dish in just half an hour. Kashotto made of barley groats is light and filling at the same time, so it’ll work well as a vegetarian lunch or dinner. It’s so tasty that you won't even think about meat.
If you are a fan of chanterelles, you’ll surely like this recipe. Kashotto with mushrooms is very easy to prepare, additionally, it requires only a few basic ingredients. It’s a great recipe for a quick lunch or dinner, but you might also prepare it as an addition to your main course. It’s all up to you.
Pearl barley groats with chanterelles - ingredients
- Chanterelles - fresh chanterelles are easily accessible in the summer. In the off-season, you can use your favourite dried mushrooms (pre-soaked).
- Groats - I used pearl barley groats. Feel free to use a different type but bear in mind that the cooking time may slightly differ. Therefore, keep an eye on the groats while cooking and add a little more broth if necessary.
- Broth - make sure you use a good quality vegetable broth, as it determines the taste of our dish.
- Parsley - if you don't like parsley, use leaves from a few sprigs of fresh thyme. It works well with mushrooms.
From the given proportions, you can prepare two large portions or four smaller ones, perfect as an addition to the main course.
Do you like vegetarian meals? Do you try to limit meat consumption? If you do so, I have a few more vegetarian recipes to try:
- Chow mein noodles with vegetables
- Quick courgette fritters | Easy recipe
- Vegan broad bean dip | Easy recipe
- Fried eggs with vegetables
Pearl barley groats with chanterelles
Ingredients
- 700 ml vegetable stock
- 200 g pearl barley groats
- 200 g fresh chanterelles
- 1 onion
- 2 tbsp butter
- 2 tbsp grated Parmesan cheese*
- 2 tbsp heavy cream (optional)
- handful of fresh parsley
- salt and black pepper to taste
Instructions
- Prepare the chanterelles, use a brush to remove sand, then rinse them under cold water. Half the larger ones.
- In a large frying pan heat the butter, add the finely chopped onion and fry over low heat until the onion is translucent and soft.
- Add the barley groats into the pan with the fried onion and mix. Pour in half of the broth and simmer (stirring occasionally). When the groats have absorbed most of the broth, add the chanterelles and the second portion of the broth.
- Cook over low heat until the groats are soft and have the desired consistency. The groats should absorb the broth but shouldn’t be too dry.
- Finally, add the grated Parmesan cheese, chopped parsley and cream (if you use it). Season to taste with salt and black pepper, mix well. Enjoy!
Notes
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