Pasta With Mushrooms And Kasha Kasha Varnishkes Recipes

KASHA VARNISHKES

Steps:

• Cook pasta according to package directions. Meanwhile, saute onions and mushrooms in oil in a large skillet until lightly browned, about 9 minutes. Remove from pan and set aside., Combine buckwheat groats and egg in a small bowl; add to the same skillet. Cook and stir over high heat for 2-4 minutes or until buckwheat is browned, separating grains with the back of a spoon. Add the hot broth, salt and pepper., Bring to a boil; add onion mixture. Reduce heat; cover and simmer for 10-12 minutes or until liquid is absorbed. Drain pasta; add to pan and heat through. Sprinkle with parsley.

PASTA WITH MUSHROOMS AND KASHA - KASHA VARNISHKES

Steps:

• 1. Bring a large pot of water to a boil and add 1 tablespoon salt. 2. Add the pasta and kasha and cook until the pasta is al dente and the kasha just tender, 10 to 12 minutes. Reserve 1 cup of the cooking water, drain, and return the pasta and kasha to the pot. 3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden, 12 to 15 minutes. 4. Add the mushrooms and cook, stirring occasionally, until tender, 8 to 10 minutes. 5. Add the mushroom mixture to the drained pasta and kasha. Stir in the parsley, butter, reserved pasta water, ½ teaspoon salt, and ¼ teaspoon pepper.

KASHA WITH MUSHROOMS AND ONIONS

Steps:

• Heat a dutch oven pot with 2 tablespoons of olive oil.
• Add sliced mushrooms and onions and saute until caramelized.
• Beat one egg in a bowl, add dried kasha and mix thoroughly.
• Heat a small skillet and add kasha/egg mixture.
• Stir until kasha kernels are separated.
• Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
• Cover for about 10 mins and turn of heat.