Cooks: Suggestions for LARGE amounts of mushrooms

[Rowdyboy]

This topic has been moved by the moderator of this forum.
It can be found at:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=182500

[IkeWarnedUs]

1. Kuba - Czech mushroom barley casserole

My Bohemian grandmother would make Kuba, a mushroom/barley casserole, every Christmas Eve, but I like to make it as a side dish year round. She always used dried mushrooms, which have a strong, rich flavor. I have used regular mushrooms and they are ok. Keep in mind that since the fresh mushrooms will not absorb the water you don't need 7 cups. I wish I measured the last time I did it that way. I would start with about 4-5 cups (you need lots for the barley).

1 1/2 c Barley
1 1/2 c Mushrooms -- dried
7 c Water
2 ts Salt
1/4 ts Black pepper
2 c Garlic -- finely minced
3/4 c Onion -- dried finely choppe
1/4 c Butter
1 t Marjoram

Cook the onion in the butter until translucent. Wash the mushrooms until free from grit. Add the barley, mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently. (Mixture will be very thick.) Add the remaining ingredients. Place in a greased casserole or baking dish and bake at 350 degrees for 30 to 35 minutes.

Serves 8.

I usually cut this recipe in half unless we are having a really big crowd. It also freezes well.