Mushroom casserole with barley

150 g pearl barley

25 g butter + for greasing
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1/2 melkorublenoy bulbs

350 g sliced thin plate of mushrooms

1 eggs (beaten)

150 ml cream

75 g chopped grated hard cheese

Measure the volumetric capacity of barley. promite it under cold water until the liquid is clear. Put cereal in a bowl, cover with water and leave for 4 hours. Filter the content of the water. Add in boiling water in a saucepan 15 gr. butter. Stir in soaked barley and cook under cover for 30 minutes, until the barley has absorbed the liquid. Preheat oven to 170 degrees. Melt the remaining butter in a large frying pan. fry the onions until Golden brown. Put the mushrooms, stirring, fry (2 minutes). Add 2-3 tablespoons of water, then simmer the mushrooms under cover until soft. Spread half of barley porridge at the bottom of a greased heat-resistant forms volume of 1 litre. On top put the mushrooms and onions, and then the remaining barley. Whisk eggs with cream. Pour them barley and sprinkle with cheese. Bake for 20 minutes