Kasha Wild Mushroom Casserole Recipes

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BUCKWHEAT WITH MUSHROOMS



Buckwheat with Mushrooms image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 35m

Number Of Ingredients 7

1 cup whole kernel brown buckwheat
1 Tbsp olive oil or canola oil
2 cups reduced sodium broth (I used reduced sodium "Better Than Bouillon" 2 tsp in 2 cups boiling water)
1/2 tsp salt (omit salt if using regular broth)
3-4 mushrooms (sliced)
1/2 medium onion (finely diced)
1 Tbsp unsalted butter

Steps:

  • Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
  • Heat a large skillet over medium heat. Once it's hot, add 1 Tbsp olive oil. Add buckwheat and saute, stirring occasionally for 3-4 minutes. Transfer to a medium pot.
  • In the same skillet, Add 1 tbsp oil. Add onions and Saute for 1-2 minutes. Add mushrooms and continue to saute until mushrooms are soft.
  • Add your mix to the buckwheat and stir.
  • Pour your broth over the buckwheat mix. Stir in 1/2 tsp salt and top with 1 Tbsp butter. Bring everything to a boil then reduce heat to low and cover with a tight fitting lid. Simmer for 15 minutes or until kernels are soft and fluffy. 6.Remove from heat and let it stand covered for an additional 10 minutes.

BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH



Buckwheat Kasha with Mushrooms and Onions - 20 Minute Side Dish image

Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.

Provided by Kate

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 9

1 cup uncooked buckwheat
2 cups vegetable or chicken broth for cooking the buckwheat ((or use water))
2 tablespoons olive oil
1 yellow onion (, thinly sliced)
10 oz baby bella mushrooms (, cleaned and sliced or quartered)
1 cup frozen or fresh peas ((no need to thaw if using frozen))
3 tablespoons chopped parsley leaves
1 tablespoon truffle-infused olive oil
Salt & pepper to taste

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.

Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving

KASHA WITH MUSHROOMS



Kasha With Mushrooms image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 cup whole or coarse grain buckwheat groats (kasha)
1 egg white
2 cups diced mushrooms, preferably shiitake
1 1/2 cups well-seasoned beef or chicken stock
1 1/2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 266 milligrams, Sugar 2 grams

KASHA VEGETABLE CASSEROLE



Kasha Vegetable Casserole image

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nuutty, full flavor of kasha.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/3-1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water
2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained
2 tablespoons margarine or 2 tablespoons butter
1 1/2 cups broccoli florets
1 large onion, chopped
1 cup summer squash (yellow) or 1 cup zucchini, diced
1 cup carrot, peeled, chopped (2 medium)
1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1 egg, slightly beaten
1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded

Steps:

  • In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
  • Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
  • In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.

KASHA AND MUSHROOMS



Kasha and Mushrooms image

My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups vegetable broth
1 large egg, beaten
1 cup dried kasha
4 cups sliced mushrooms
2 tablespoons soy sauce
1 tablespoon chopped fresh dill
salt and pepper

Steps:

  • In a medium skillet, heat 1 tablespoon oil over medium heat.
  • Add the onions and saute, stirring often.
  • While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
  • In a bowl, mix together the egg and kasha.
  • When the onions have softened, add in the kasha mixture and stir well to combine.
  • Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
  • When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
  • While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
  • Remove the mushroom skillet from the heat.
  • When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
  • Add in the soy sauce, dill, and salt and pepper to taste.
  • Serve hot.

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