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!
Servings 4 people
Calories 328kcal
Ingredients
- 1 ⅓ cups pearled barley
- 7 handful dried mushrooms ideally of European origin; one handful has about 5 grams
- 2 Tablespoons lard (or unsalted butter)
- 2 small onion peeled and finely chopped
- ½ Tablespoon dried marjoram
- 3 cloves garlic peeled and pressed
- 1 ½ teaspoons salt
Instructions
- Place 7 handful dried mushrooms in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and cook for ten minutes.
- Set the cooked mushrooms aside and let them cool a bit. Drain the mushrooms, reserving the mushroom stock, and chop them coarsely.
- Cook 1 ⅓ cups pearled 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.
- Peel and finely chop 2 small onion. Peel 3 cloves garlic and press them.
- In a high-sided frying pan, sauté the onions in 2 Tablespoons lard or unsalted butter until golden brown. Add the cooked barley, coarsely chopped mushrooms, crushed garlic, and ½ Tablespoon dried marjoram. Season with 1 ½ teaspoons salt.
- Grease the baking dish with a piece of lard or butter. Pour in the mushroom barley mixture, smoothing the surface.
- Place the mushroom Kuba in an oven preheated to
360 °F 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.
Notes
- Makes 4-6 portions.
- SERVING: 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 casserole dish of Kuba is placed in the center of the table, and everyone takes as much as they want.
- Optionally, sprinkle the Kuba with fresh parsley when serving. The green herb will brighten up the dish nicely.
- What barley should I choose? 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.
- Any leftovers? The mushroom Kuba freezes well. Store it in an airtight container in the freezer, and use it within three months.
Nutrition
Calories: 328kcal | Carbohydrates: 59g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1172mg | Potassium: 307mg | Fiber: 12g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg