Mushroom Kuba: Czech Christmas Food

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and high in protein, while rice is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health, while margarine is a cost-effective alternative.

mushrooms

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu offers a similar texture and is a plant-based protein.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoned water is budget-friendly.

Pour dried mushrooms into a saucepan.

Pour cold water over the mushrooms so that they are completely submerged.

Gently boil the mushrooms for ten minutes.

Once they have cooled a little, drain them and reserve the mushroom broth to use later.

Chop the mushrooms roughly into smaller pieces.

Rinse the barley under running water and put it in a saucepan.

Pour cold water over the barley, add salt, and cook it according to the package instructions.

Peel onions and finely chop them.

Heat the lard in a pan with high sides and sauté the onions until they turn light golden.

Add cooked barley to the sautéed onions and stir well.

Add chopped mushrooms and stir.

Add pressed garlic and season with dried marjoram, rubbing it between your fingers.

Stir briefly and salt to taste.

Gradually add about a cup of mushroom broth in several steps, stirring each time, and let it partly evaporate.

Grease a baking dish with a piece of butter.

Transfer the barley and mushroom mixture into the greased baking dish and smooth the surface.

Bake in a preheated oven at 360°F (180°C) for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens