Boil pearl barley with the bouillon for approx. 25 – 30 minutes until they are al dente. Prepare with a little bite.
In the mean time the mushrooms are rinsed with a brush and chopped into smaller pieces. Roast them on a pan with a lump of butter until they become golden. Take them and set aside.
When the pearl barley is ready, the lid is removed from the pot. Turn down the heat to minimum. Add port wine a little at a time, when evaporating. Finally add a good knob of butter and toss the mushroom in the pearl barley.
Taste with salt and pepper.
Serve with e.g. smoked beef, smoked beef fillet or smoked tenderloin - Find recipe here on our site.