Barley & Mushroom Grød

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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