SASTOJCI:

1. Ječmenu kašu preliti vrućom vodom i ostaviti da stoji 15 minuta.

2. Gljive oprati i odstraniti sluz, te ostaviti cijele (ako su manje), a veće klobuke prepoloviti.

3. Luk kratko pržiti na maslinovom ulju. Gljive dodati, posoliti i popapriti, promiješati i pirjati na jakom plamenu 2-3 minute. 

4. Ocijeđeni ječam, timijan i vodu dodati, promiješati. Gulaš ostaviti da zakuha, zatim smanjiti plamen i kuhati 20 minuta ili dok ječam ne bude kuhan al dente. Vino dodati nakon 15 minuta kuhanja.

5. Kiselo vrhnje umiješati u gulaš. Timijan izvaditi iz gulaša prije posluživanja.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Serves: 4

Ingredients:
½ cup barley
600 g honey mushrooms (without stems)
2 tbs olive oil
½ onion, chopped
Salt and pepper
5-6 sprigs fresh thyme
300 ml of water
50 ml white wine
3-4 tbs sour cream

Method:
1. Cover barley with hot water and let stand for 15 minutes.
2. Leave mushrooms whole (if small), larger caps slice in half.
3. Briefly sauté onion in olive oil. Add mushrooms, salt and pepper, stir and sauté over high heat for 2-3 minutes.
4. Drain barley and add to mushrooms, stir.
5. Add thyme sprigs, and stir. Add water, bring the stew to a boil, reduce flame and cook for 20 minutes or until barley is cooked al dente. After 15 minutes of cooking add wine.
6. Remove thyme sprigs from the stew before serving and whisk in sour cream.