Barley & Mushroom Grød

Name: Barley & Mushroom Grød
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 350 g mixed seasonal mushrooms, such as shiitake, chestnut, chanterelle, king, oyster and beech, sliced if large and stems finely chopped; 150 g mixed baby Swiss chard or beetroot greens; 2 tbsp grapeseed or sunflower oil; 100 ml dry white wine; 1 litre chicken or vegetable stock; 1 large onion, chopped; 25 g unsalted butter; 75 g Vesterhavsost or parmesan cheese, finely grated; 225 g pearled barley

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Porridge or gr�d is the closest the Danes come to a risotto. They don’t use rice but instead make the most of the grains they have on hand – barley, oats and wheat. This recipe is more of an autumn porridge with mushrooms and chard. Adapt the vegetables to the season.

Ingredients

1 litre chicken or vegetable stock
350 g mixed seasonal mushrooms, such as

Europe
Denmark
Main course
Nordic
Copenhagen
Autumn

Method

Pour the stock into a saucepan and bring to a simmer.

Heat the oil in large, deep frying pan and cook the onion for 5–8 minutes until tender. Add any chopped mushroom stems and cook to just soften. Add the barley to the pan and stir to coat, then add the wine and leave to bubble for 2–3 minutes. Stir in 2 ladles of the stock and cook, stirring, for 5 minutes. Keep adding stock, a few la