Mushroom “Kuba”

75 g

of dried horn of plenty

200 g

of pearl barley

200 ml

of any stock

1 tablespoon

of lard

salt

caraway seed

pepper

parsley

thyme

oregano

Cook the pearl barley in salted water until soft (25 minutes, do not overcook it). Place the dried mushrooms in a bowl, pour hot water over them and allow them to soak for at least one hour. Squeeze and chop them. Chop the onions. Peel and crush the garlic. Melt the lard in a pan, add the onions and sauté. Add the mushrooms, salt and pepper. Sauté for a further 5 minutes. Add the stock (or just the water used to soak the mushrooms) and stew for 30 minutes until the mixture is soft. Add the pearl barley, garlic, parsley, thyme and oregano. Stew for 10 minutes on a low heat. Add the stock as necessary and season. Towards the end, add butter and stir. The “Kuba” can be prepared in a pan. All you need to do is level the surface and place in an oven preheated to 220°C, or as little as possible so that it does not become dry. It should remain creamy on the inside and crispy on the outside.