Hessian Mushroom Kuba

Ingredients

In this adaptation of Houbový kuba, we have incorporated the unique flavors and ingredients of Hessian cuisine. While the original Czech dish primarily uses button mushrooms, we have opted for a variety of locally sourced mushrooms such as porcini, chanterelle, and oyster mushrooms, which are commonly found in Hessian forests. Additionally, we have enhanced the flavor profile by incorporating Hessian spices and herbs, such as marjoram and caraway seeds, to add a distinct regional touch. We alse have the original recipe for Houbový kuba, so you can check it out.

• 250g (8.8 oz) mixed mushrooms (porcini, chanterelle, oyster) 250g (8.8 oz) mixed mushrooms (porcini, chanterelle, oyster)
• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the pearl barley under cold water and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the mixed mushrooms to the pan and cook until they release their moisture and start to brown.
4. 4.
   Stir in the caraway seeds and marjoram, and cook for an additional minute to release their flavors.
5. 5.
   Add the pearl barley to the pan and stir well to coat it with the mushroom mixture.
6. 6.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 30-40 minutes, or until the barley is tender and has absorbed the liquid.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Hessian Mushroom Kuba hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Mushrooms — Clean the mushrooms gently with a damp cloth or brush to remove any dirt or debris. Avoid washing them under running water as they can become waterlogged.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the mushroom mixture before adding the barley.
• Feel free to experiment with different types of mushrooms to suit your taste preferences.
• Serve the Hessian Mushroom Kuba with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with a fresh green salad on the side.

Serving advice

Serve the Hessian Mushroom Kuba as a main course, accompanied by a side salad and crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Hessian Mushroom Kuba with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color and freshness to the dish. Serve it in a rustic bowl or on a decorative plate to enhance its visual appeal.