Mushroom Barley Casserole (Czech Houbový Kuba)

Among the traditional Czech dishes that housewives put on the Christmas table, Houbový Kuba stood out. That aroma of baked barley with mushrooms, seasoned with garlic and marjoram! Would you like to taste it? Let's go to the kitchen and dive into the recipe.

➜ What is Czech Houbový Kuba?

Houbový Kuba is a traditional Old Bohemian mushroom barley casserole that was served at Christmas lunch or as part of the Christmas Eve menu. It's a simple meatless dish usually made with barley or any available grain, along with dried mushrooms.

Kuba is a typical winter comfort food, providing warmth and nourishment for the body and soul.

I have been curious about Kuba for a while now. Our family usually has pork schnitzel and potato salad for Christmas, and I was eager to try something different. Houbový Kuba (Mushroom Kuba) seemed like the perfect choice!

After trying it, I can confidently say that the casserole is easy to prepare and tastes delicious. Even my husband, who usually prefers meat, really liked it.

⇢ See more Czech Christmas Recipes

➜ Houbový Kuba pronunciation

For those of you who want to hear the Czech pronunciation of the name Houbový Kuba, I have recorded a short video clip. I am a native Czech, so you will hear the Czech pronunciation firsthand.

What does Kuba mean? Kuba is a domestic form of the name Jakub (Jacob), similar to the Czech Jan, who is usually called Honza. Both are masculine names.

Other Czech names for Houbový Kuba are Christmas Kuba (Vánoční Kuba) or Black Kuba (Černý Kuba) because of the color of the dried mushrooms.

➜ Ingredients to make mushroom Kuba

You only need a few simple ingredients to prepare this Czech Christmas treat. The dish is also very easy to make and requires no special cooking skills!

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

• Pearled barley; when choosing barley, look at how long it takes to cook or soak. Then factor that time into your meal planning.
• Dried mushrooms; a mixture of European mushrooms. You should be able to buy them in shops that offer European delicacies, such as Polish or German ones. If you have family in the Czech Republic, ask them to send you dried mushrooms. Czechs love to pick wild mushrooms and always make sure they have enough stock during the fall.
• Pork lard; or unsalted butter
• Yellow onions
• Dried marjoram; a typical Czech herb!
• Fresh garlic cloves
• Salt

Some local variations of the recipe call for black pepper. If you like your food spicy, you can add a little ground pepper to your Kuba.

Equipment: The next thing you will need is a smaller baking dish with a higher rim.

➜ How to make Czech Kuba

Learn how to make Kuba in 6 easy steps.

Cooking mushrooms

STEP 1/6: Place the mushrooms in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and cook for about ten minutes.

Put the cooked mushrooms aside and let them cool a bit. Drain the mushrooms, reserving the mushroom stock, and chop them coarsely.

Cooking barley

STEP 2/6: Cook the pearl barley in salted water according to the package instructions. You can replace some of the water with mushroom broth. This will give the mushroom Kuba a more intense flavor.

After the barley is cooked, pour off any excess liquid.

Prepping vegetables

STEP 3/6: Peel and finely chop the onion. Peel the garlic cloves and crush or press them.

Making the mushroom barley mixture

STEP 4/6: In a high-sided frying pan, sauté the onions in lard or butter until golden brown. Add the cooked barley, coarsely chopped mushrooms, crushed garlic, and dried marjoram.

TIP: Before adding the marjoram, rub it between your fingers to release its aroma. Mix until combined. Taste, and if the mixture needs more salt, add it now.

STEP 5/6: Grease the baking dish with a piece of lard or butter. Pour in the mushroom barley mixture, smoothing the surface.

Baking the mushroom barley casserole in the oven

STEP 6/6: Place the mushroom Kuba in an oven preheated to 350°F/180 °C and bake for about 20 minutes.  Do not cover the casserole dish. The surface will turn lightly golden, and the barley will gain a fine crunch.

➜ How to serve Kuba

Can you smell the scent of mushroom Kuba? The tree is lit, the mistletoe stands on the table, and the family sits around impatiently, spoons in hand. Time to lay out a feast!

The way Kuba is served in the Czech Republic varies from region to region. In the Krkonoše Mountains, where my family comes from, Kuba is served with a spoonful of sauerkraut or pickled vegetables.

If Kuba is part of a Christmas Eve dinner, a bowl of Kuba is placed in the center of the table, and everyone takes as much as they want.

➜ The best barley for mushroom barley casserole

I highly recommend using pearl barley for this recipe. Pearled barley refers to whole grains of barley without the outer hull and with some or all of the outer bran polished off. This type of barley becomes tender and chewy when cooked, and it cooks faster than hulled barley.

➜ Useful tips

• Optionally, sprinkle the Kuba with fresh parsley when serving. The green herb will brighten up the dish nicely.
• Do you have any mushroom barley casseroles left? When it is cooled, put it in the fridge, where it will keep for 4-5 days. The next day, heat the Kuba in a frying pan with a little lard or butter.
• The mushroom Kuba also freezes well. Store it in an airtight container in the freezer, and use it within three months.

More Czech mushroom recipes:

• Mushroom Bread Pudding (Hubník)
• Czech Potato Mushroom Soup (Bramboračka)
• Scrambled Eggs with Mushrooms (Smaženice)