Traditional mushroom kuba – Proženy.cz

Rinse the large barley groats thoroughly, cover them with water about two centimeters above the edge, and cook them gently together with a teaspoon of salt and a tablespoon of lard (or high-quality vegetable oil). It takes about half an hour. If you soak the hail overnight, it will of course go much faster.

Meanwhile, pour boiling water over the mushrooms and let them swell for fifteen minutes. Drain (do not pour out the liquid, just be careful if there are any stones at the bottom) and finely chop the mushrooms.

Finely chop the shallots or two onions and gently fry them in the remaining lard or oil. Salt it. Add the mushrooms and sauté for another three minutes. Cover with the water you drained from the mushrooms and simmer for fifteen minutes.

Mix in the drained boiled grits, pressed garlic and marjoram rubbed between the palms, don’t save it. Let it warm up and either serve it straight away, or smooth it into containers greased with lard or oil and bake at 180 °C for about 15 minutes so that a crispy crust forms on the surface.