Barley porridge with mushrooms and goose

540 g goose

350 g pearl barley

220 g white dried mushrooms

3 onions

50 g butter
what kind of oil to choose? we'll show

20 g parsley

4 glass broth

salt

Cut the goose into pieces, boil until tender, then roast in the oven until Golden brown.

Pour grits into boiling salted water, bring to boil, drain the water.

Rinse the mushrooms in warm water, cover with cold water, and boil for 1, 5 hours, strain the broth, mushrooms, rinsed again, finely chopped.

Pour into the pan mushroom broth, add the mushrooms, salt and broth, bring to a boil, add grits and cook porridge.

Peel and dice the onion, fry it in butter.

Add the onion, slices of goose and butter into a hot mess.

Arrange on portions of the pot and warm it in the oven.

Arrange greens and serve.