Buckwheat Kasha With Mushrooms Recipes

BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS

Steps:

• Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
• Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
• Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
• Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
• Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.

BUCKWHEAT KASHA WITH MUSHROOMS

Steps:

• On a dry skillet over medium heat, roast the buckwheat until it's a golden brown color.
• Re-hydrate the mushrooms by placing in a bowl and covering with hot water.Let it stand for about ten minutes.
• Meanwhile, in a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.
• Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.
• Drain, rinse and chop the mushrooms.
• Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.
• Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through.
• Add the bacon to the kasha when adding the water or stir it in when the kasha is cooked.
• Add a slab of butter to the warm kasha when serving.

KASHA WITH MUSHROOMS

Steps:

• Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
• Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
• Season to taste with salt and pepper and serve.