Mushroom barley Casserole


Traditional old Czech Christmas dish. This dish was nutritious and hearty and was later to be a staple on any Christmas Eve table. The history of the dish dates back to ancient pagan times, when people considered the forest sacred and valued all its gifts. It contains all the ingredients that could not be missing from the festive table and were supposed to ensure the best possible year for all family members. Groats were supposedto guarantee a sufficient harvest, lucky mushrooms and garlic for seasoning and protection against bad diseases.


  • 380 g of dried mushrooms
  • 1200 g of barley groats
  • 350 g English bacon
  • 10 psc cloves of garlic
  • 5 psc onions
  • 120 ml cream 12%
  • Lard for grease
  • Pepper
  • Salt
  • Caraway seeds
  • Marjoram
  • Green parsley (basil) for decoration
  • Sauerkraut (pickle) as a side dish


  1. Boil the groats in salted water until soft, about 25 minutes.
  2. Dice the bacon and onion.
  3. Saute the onion on the bacon, add the mushrooms, cumin and simmer.
  4. Mix the cooked groats with the mushroom mixture, add salt, pepper and marjoram.
  5. Add a bit of lard, mushroom water and cook for a while.
  6. Grease a baking dish with lard, spread the prepared mixture and bake until the surface turns golden (220°C for 10-15 minutes). Sauerkraut or pickled cucumber can be served as a side dish.


It is advisable to soak groats and dried mushrooms for several hours before processing.  Arrange on the plate, for example, using shaping rings.

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