I ate this at a restaurant in Tallinn in 2015 and it hasn’t left my mind since. I would like to cook it again, but in Germany we don’t eat much buckwheat [EDIT: Probalby barley] and I don’t know how I could make it from scratch. It had chanterelles, buckwheat and bacon in it.
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Buckwheat? On picture it’s more like barley or die Gerste in German.
[https://estoniancuisine.com/2016/11/24/pearl-barley-risotto-orsoto/](https://estoniancuisine.com/2016/11/24/pearl-barley-risotto-orsoto/) This one looks a bit similar, also a recipe there.
Mulgipuder vist
Looks like oven baked barley with smoked ham. Estonian recipe here – https://toidutare.ohtuleht.ee/935828/ahjus-haudunud-kruubipuder-maasuitsusingiga
This is how I would cook the dish.
You’ll need:
1.Barley
2.Smoked ham or bacon
3.Mushroom of your choice (from the picture it looks like it has Chanterelles in it or as we call them “kukeseen”).
First of all you need start boiling or preferably cook in the dutch oven your barley. It takes some time to cook through. Some of the recipes mention that before cooking your barley you need to rinse it under running water, but in my opinion it is optional. To give extra flavour to the dish add bacon while cooking your barley.
Regards the mushroom, it depends how you get them, if you get them fresh, then i recommend to chop them and toss them into pan and cook them through until all water dissapears from the pan. Then toss your mushrooms into your mixture of barley and bacon and cook few more minutes. Season with salt an pepper.
Other option is that you don’t toss your mushrooms into dutch oven, but finish your dish in a pan. Just add a bit more bacon to the pan while cooking mushrooms and add desired amount of your cooked barley. Then cook it few minutes and serve. With this method you might get a bit more taste from the bacon.
I can’t give you the ratio of water and barley. You have to try and add water if needed.
Hope it helps.
Best of luck.