Recipe for: Mushroom Kaszotto - photo 1
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Recipe for: Mushroom Kaszotto

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~37.20 PLN - (0)
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Description

Kaszotto is a Polish-modern variation of risotto made with barley and aromatic mushrooms roasted to a golden brown. The dish combines the grainy texture of barley with the intense, slightly caramelized flavor of mushrooms and a creamy finish from cream and butter. Perfect as a main dish for a family lunch or for dinner with guests — it looks impressive served with parsley and lightly grated cheese. A great choice for spring with the addition of young herbs and seasonal accents.

Ingredients Used

Ingredients (13)

Servings:
4
  • Barley groats 220 g
  • Mushrooms 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 30 g
  • Rapeseed oil 30 g
  • Vegetable broth 900 ml
  • Sour cream 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Cheese 80 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~37.20 PLN (9.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Preheat the oven to 220°C (top-bottom). Gently wash the mushrooms under running water and dry them with a paper towel. If the caps are large, cut them in half or quarters so that the pieces are of similar size. In a large bowl, mix the mushrooms with 2 tablespoons of rapeseed oil (30 g) and half of the salt, along with 1 teaspoon of thyme (2 g). Spread the mushrooms on a baking sheet lined with parchment paper in a single layer, making sure they do not touch.

Ingredients: Rapeseed oil, Salt, Thyme
Use a baking tray measuring about 30×40 cm. Do not overcrowd the tray — the mushrooms should brown nicely, not steam. If you don't have an oven, you can sauté the mushrooms in a large pan over high heat for 8-10 minutes.
2

Place the tray with mushrooms in the preheated oven for 18-22 minutes. After 10-12 minutes, open the oven and stir the mushrooms with a spatula to ensure they brown evenly. The mushrooms are ready when they have distinctly golden edges, reduced in volume, and slightly crispy edges (touch test — they should be firm). Remove and set aside.

Cooking time may vary depending on the size of the pieces and the power of the oven. If the mushrooms release a lot of juice, increase the temperature for the last 3 minutes or broil for 1-2 minutes.

Kaszotto

3

Prepare the ingredients: measure out 220 g of spelt, heat the vegetable broth in a pot until hot (it should be gently bubbling). In a wide pan or low pot, heat 1 tablespoon of rapeseed oil (15 g) and add 15 g of butter. Peel and finely chop the onion (150 g), then add it to the heated fats and sauté over medium heat for 4-6 minutes, until the onion becomes translucent and soft - it should be semi-transparent but not brown.

Ingredients: Barley groats, Vegetable broth, Rapeseed oil, Butter, Onion
Use a wide saucepan with a diameter of 24-26 cm or a wide low pot so that the groats have a large surface area and steam easily. Use a wooden spoon for stirring.
4

To the sautéed onion, add 220 g of spelt and stir for 1–2 minutes, until each grain is coated in fat and begins to smell slightly nutty. Then, add 120 ml of hot broth (to start) and stir vigorously until the liquid has almost completely evaporated. Continue adding broth in 80-120 ml increments as it is absorbed by the spelt — the entire process should take 25–30 minutes. The spelt is ready when the grains are soft on the outside but slightly firm in the center (al dente) and the dish has a creamy, yet not overcooked, consistency.

Ingredients: Barley groats, Vegetable broth
Stir regularly every 1-2 minutes to prevent the pearl barley from sticking. Keep the broth hot on a small burner nearby for quick additions. If the pearl barley absorbs all the liquid before it becomes tender, add another 50-100 ml of hot water.
5

When the pearl barley is almost ready (after about 22-25 minutes), add the crushed garlic (15 g), the remaining butter (if any), and 100 g of cream. Mix vigorously, season with salt (the rest) and freshly ground black pepper (2 g). Cook for another 2-3 minutes on low heat, stirring, until the mixture becomes creamy. Taste and adjust seasoning if necessary.

Ingredients: Garlic, Butter, Sour cream, Salt, Black pepper
Add the cream gradually and make sure the temperature is not too high — the cream should not curdle. Use a silicone spatula for gentle mixing.

Finishing and serving

6

Gently fold 2/3 of the baked mushrooms into the finished barley risotto (set the rest aside for decoration), making sure the pieces do not break apart. If you are using cheese (optional), add 80 g of grated cheese now and mix until it melts. Check the seasoning and consistency — the risotto should be creamy and slightly stretchy, but each grain of barley should have a noticeable texture.

Ingredients: Cheese
Serve the risotto on warmed plates. Use a wide spoon to serve to maintain the structure. If the consistency is too thick, add 1–2 tablespoons of hot broth.

Decoration

7

On the plates, arrange a portion of the risotto, and place the remaining, nicer pieces of mushrooms on top. Sprinkle with finely chopped parsley (optional 30 g). Serve immediately for optimal creaminess and temperature.

Ingredients: Parsley
Use a serrated knife to neatly trim the herbs, and a small spoon for sprinkling. Additionally, you can add a bit of freshly squeezed lemon juice or a drizzle of oil for shine.

Fun Fact

💡

Kaszotto is the Polish version of risotto — instead of rice, native grains are used, here barley. The combination of Italian technique with Polish grain is an example of culinary fusion that has gained popularity in modern Polish cuisine.

Best for

obiad rodzinny kolacja dla gości sezon na grzyby

Tips

🍽️ Serving

Serve hot in shallow plates. It pairs well with a green salad with a tangy vinaigrette or a slightly sour side of pickles. For guests, add a plate of grated cheese and fresh parsley at the table.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. For reheating, add 1–2 tablespoons of broth or water and heat over low heat, stirring — the barley absorbs moisture. Freezing the dish with cream is not recommended, as it may change the consistency.

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