The origin of this dish is in the region of the Giant Mountains (Krkonose). Many dishes are prepared with mushrooms in this region. As for this one, the basic ingredient other than mushrooms is barley. This casserole is popular in the Czech Republic.  There was no bacon in the original recipe. The dish was eaten for lunch on December 24th, as was the tradition of fasting. That meant eating no meat for Catholic people. Nowadays, bacon is usually added and it can be eaten any time of the year.

For more information about the Hradec Kralove Region and Liberec Region, from which this recipe comes, click here and here.

Ingredients

2 cups dried or fresh mushrooms (portabello or button)
2 cups barley
3 garlic cloves
1 onion
1/2 lb sliced bacon (optional)
2 tbs marjoram
salt and ground black pepper to taste
oil or lard for frying and baking

Instructions

Soak the dried mushrooms in water overnight.

Mince the garlic. Cut the bacon (optional) into pieces and dice the onion. For vegetarians omit the bacon.

Fry the onion with the bacon in a pan. When the onion is light brown, add the mushrooms and cook together for several minutes.

Meanwhile, boil the barley in salted water until it is soft, then drain the barley and add the mushroom mixture. Add the minced garlic, marjoram, salt and pepper to taste, mix well.

Put all into a greased baking pan. Preheated oven 360 F.   Put the dish in the oven and bake it for 20 minutes.
Serve it with sauerkraut or pickles (optional).