Mushroom And Barley Kuba Czech

Step 1: Soak the dried mushrooms in water for at least 2 hours, but preferably overnight;

Step 2: Drain and squeeze lightly to remove excess water.

Step 3: Place the pearl barley in a bowl and cover with water.

Step 4: Let soak overnight.

Step 5: The next day

Step 6: Drain the mushrooms, reserving the soaking liquid (it will be used to color the barley).

Step 7: Drain the barley and rinse in fresh water. Drain or pat dry to remove the excess moisture.

Step 8: Sauté the pearl barley in half the butter in a Dutch oven or large pot for a few minutes, until pearly.

Step 9: Add the mushroom soaking liquid.

Step 10: Once the liquid has been absorbed, add vegetable stock.

Step 11: Stir, reduce the heat and let simmer for 40 minutes until the barley is tender.

Step 12: May need to add more water

Step 13: Stir occasionally and add more broth if needed.

Step 14: Meanwhile, sauté the finely chopped onions in the remaining butter.

Step 15: Briefly sauté the coarsely chopped dry mushrooms and sliced mushrooms

Step 16: Add the crushed garlic, salt, cumin, marjoram and freshly ground pepper.

Step 17: Grease the baking dish with butter and in it combine the barley with the remaining ingredients.

Step 18: Smooth out and bake in a preheated 350° F oven for about 25 minutes, or until golden.