Mushroom casserole with pearl barrel A nice nourishing dish for winter lunches and dinners. Perlova in the casserole adds nutritional value and is almost not felt. To boil the pearl barley it needs to be poured with water in a ratio of 1: 3, salt a little and cook for about 30-40 minutes until completely ready. The casserole is delicious in a hot, freshly prepared form, when the cheese is still hot.
Ingredients:- Mushrooms champignons 300 g
- Groats of pearl barley 50 g
- White cabbage 500 g
- Onions 1 pc.
- Carrot 1 pc.
- Eggs chicken 1 pc.
- Sour cream 100 g
- Cheese hard 100 g
- Salt 0.5 tsp.
- Pepper black ground 1 pinch
- Step 1 Prepare cabbage, mushrooms, egg, sour cream, peeled onions and carrots, cheese, pre-boil pearl barley.
- Step 2 Mushrooms are washed, dried with a towel and cut into medium sized pieces.
- Step 3 Onion and carrots to clean, finely chop, lightly fry in vegetable oil. Add the mushrooms. Fry all together.
- Step 4 Put the vegetable mass in a bowl, add the pearl barley.
- Step 5 On the remaining oil lightly fry the shredded cabbage. Add cabbage to a bowl.
- Step 6 Combine the sour cream with the egg, whisk a little.
- Step 7 Season and pepper the billet for the casserole. Add egg mixture with sour cream, stir.
- Step 8 Put the finished product in a baking dish, greased with butter. Sprinkle with grated cheese.
- Step 9 Bake for 15-20 minutes at 180 ° C.