Buckwheat Kasha With Mushrooms Recipes

BUCKWHEAT WITH MUSHROOMS

Steps:

• Prepare all ingredients for the buckwheat dish. To cook buckwheat: Bring water to boil, add buckwheat and salt to taste, cook on low heat for 20-25 minutes.
• Preheat a pan, add butter and onions to the pan. Add diced mushrooms to the mix and cook until it becomes golden brown.
• Combine mushroom mixture with buckwheat, let it sit for about 5 min to allow flavors to come together.
• Finally, add in fresh green onions and stir to combine everything together. Serve right away.

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 AND ONIONS - 20 MINUTE SIDE DISH

Steps:

• Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
• When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
• Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.

BUCKWHEAT KASHA WITH MUSHROOMS

Steps:

• Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
• Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
• Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
• Remove the bacon grease except from 1 tablespoon from the pot and add onion, season with salt and let cook, covered, over medium heat for about 5-8 minutes until soft and starting to brown.
• Drain, rinse and chop the mushrooms.
• Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
• Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
• Add the cooked bacon, mix well and serve with a slab of butter.

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.