Rinse the barley, fill with water and leave at least for 1 hour.
Boil frozen mushrooms in slightly salted water for 20 minutes. You can then use the broth instead of water, then the porridge will have a more saturated taste and aroma.
Dice the onion and fry in butter until soft.
Then drain the water from the cereal and pour it into the pan, simmer for about 5 minutes. After which pour the wine, it should be almost completely evaporated. When the wine evaporates, pour in one glass of mushroom broth, it should also evaporate.
Add mushrooms and 2 more tbsp. broth or water. Salt to taste and cook until cereal is cooked.
At the end of cooking, add a little grated parmesan and mix.
Serve sprinkled with grated Parmesan.
Barley with frozen mushrooms is very tasty, juicy and satisfying. Cooking such a porridge is quite simple, it is perfect as an independent dish with vegetable salads or pickles. For cooking, it is better to use wild mushrooms, they are more fragrant and it is with them that your dish will be incredibly tasty. I do not recommend adding aromatic spices as they interrupt the taste of mushrooms, you can add black pepper if desired.