Wheat groats with mushrooms and cheese

Ingredients

• 300 g fresh or frozen mushrooms, or 50 g dried mushrooms (porcini or bay bolete)
• 200 g wheat groats (pearl barley or rice can also be used)
• 1 onion
• 2 garlic cloves
• 200 ml double cream
• 100 g cream cheese or processed cheese
• 1 heaped tbsp butter
• small bunch of parsley
• 1 bay leaf
• a few sprigs of thyme
• 1 litre stock
• 1 glass dry white wine
• salt and freshly ground black pepper, to taste
• a small piece of hard cheese, for grating

Method

1. Toast the groats in a dry saucepan over a medium heat, stirring, until they become fragrant.
2. Pour in the stock (take care, as the liquid will boil rapidly and may foam), add a generous pinch of salt, the bay leaf and thyme. Cover with a lid and cook over a low heat until the groats are swollen and tender. Remove the bay leaf and thyme sprigs.
3. Peel and finely chop the onion and garlic. Clean and slice the mushrooms. If using dried mushrooms, pour boiling water over them and leave to soak for about 30 minutes until softened, then chop if necessary. Frozen mushrooms should be thawed beforehand.
4. Melt the butter in a frying pan and gently cook the onion until translucent. Add the garlic and cook for a further couple of minutes, stirring. Add the mushrooms and cook for a few minutes more. Pour in the wine and simmer briefly to allow the alcohol to evaporate.Add the contents of the pan to the cooked groats. Gradually stir in the double cream, a little at a time, until the dish has a pleasantly creamy consistency. Finally add the cream or processed cheese and the chopped parsley. Taste and season with salt if needed, then heat gently, stirring, until the mixture just begins to bubble.
5. Serve immediately, sprinkled with a little grated hard cheese.