Kasha Wild Mushroom Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS



Buckwheat Kasha with Wild Mushrooms and Onions image

A simple recipe for roasted buckwheat kasha with caramelized onions, wild mushrooms, butter and herbs. It's dense enough to be a main dish by adding a salad, some leftover meat, and a dollop of sour cream. Serves 4-6

Provided by Alan Bergo

Categories     Main Course     Side Dish

Number Of Ingredients 8

¼ teaspoon salt (plus more to taste)
2 cups water
1 cup roasted kasha/buckwheat groats*see note
4 tablespoons animal fat (especially duck or chicken fat, or unsalted butter)
8 oz yellow onion (1 large diced ½ inch)
12 oz wild mushrooms
Fresh chopped dill or your favorite herb (optional)
Unsalted butter (softened, for serving)

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.

KASHA WILD MUSHROOM CASSEROLE



Kasha Wild Mushroom Casserole image

My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think).

Provided by fluffernutter

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce dried wild mushrooms, rinsed
1/2 cup butter
1 cup dried kasha (buckwheat groats)
salt, to taste
2 large onions, chopped
10 ounces white button mushrooms, sliced
1 cup sour cream
1/2 cup chicken broth or 1/2 cup vegetable broth

Steps:

  • Soak the wild mushrooms in 2 cups hot water for 2 hours, then drain and reserve the water, putting it through a paper coffee filter and bringing it to a boil in a saucepan; let simmer.
  • Melt 2 tablespoons of the butter in an ovenproof and saute the kasha for 3 to 4 minutes, then add the mushroom liquid and salt, reduce the heat, and cook, covered, until liquid is absored, about 20 minutes.
  • While kasha cooks, in another suacepan melt 4 tablespoons the butter and saute the onions and fresh and wild mushrooms until nicely browned, 15-20 minutes; stir the mixture into the kasha.
  • Blend together the sour cream and stock and add to the kasha; mix well and dot the top of the casserole with the remaining 2 tablespoons butter and bake at 375 until lightly browned, 15-20 minutes.

Nutrition Facts : Calories 399.4, Fat 35.6, SaturatedFat 22.2, Cholesterol 86.3, Sodium 296, Carbohydrate 17.8, Fiber 2.6, Sugar 6.2, Protein 6.2

MUSHROOM CASSEROLE



Mushroom Casserole image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds sliced porcini mushrooms
1 pound sliced leeks
Salt and freshly ground black pepper
1 tablespoon chopped flat leaf parsley
8 ounces butter
8 ounces heavy cream
8 ounces bread crumbs

Steps:

  • Preheat oven to 375 degrees F.
  • In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

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 AND WILD MUSHROOM CASSEROLE (ZAPEKANKA IZ GRECHNEVOY KASHI



Kasha and Wild Mushroom Casserole (Zapekanka Iz Grechnevoy Kashi image

The people of the exotic East feast on staples such as rice pilafs, but in Russia, kasha has been the enduring staple of the slavic life. The word kasha does not always designate buckwheat as it does in the United States. Kasha in Russian refers to most kinds of grains, usually when they are cooked to the consistency of porridge. You could conceiveably have oatmeal kasha in the morning, buckwheat kasha with your dinner, or a millet kasha as a late night supper. This casserole is a perfect side dish or a vegetarian entree for dishes such as stews

Provided by Witch Doctor

Categories     Grains

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 ounce imported dried wild mushrooms, preferably porcini, well rinsed
8 tablespoons unsalted butter
1 cup whole dried kasha (buckwheat)
salt, to taste
2 large onions, chopped
10 ounces fresh white mushrooms, wiped clean and sliced
1 cup sour cream
1/2 cup chicken broth

Steps:

  • Soak the dried mushrooms in 2 cups tepid water for 2 hours. Remove the mushrooms from the soaking liquid, pat dry with a paper towel, chop and set aside. Strain the liquid through a coffee filter, transfer to a saucepan, and bring to a boil. Reduce the heat and keep at a bare simmer while preparing the next step.
  • Melt two tablespoons of the butter in an ovenproof medium sized casserole over medium heat. Add the kasha and stir for 3 to 4 minutes. Add the simmering liquid and salt, then reduce the heat, cover, and simmer until the liquid is absorbed, 15 to 20 minutes.
  • Meanwhile, melt another 4 tablespoons butter in a large skillet. Add the onions and saute over medium heat for 5 minutes. Add the fresh and the wild mushrooms and saute, stirring, until nicely colored, 15 to 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Stir in the mushrooms and onion mixture into the kasha. Blend together the sour cream and stock and add to the kasha. Stir well, then dot the top of the casserole with the remaining 2 tablespoons butter and bake until the top is lightly browned, 15 to 20 minutes.
  • Serve at once.

Nutrition Facts : Calories 399.7, Fat 35.6, SaturatedFat 22.2, Cholesterol 86.4, Sodium 135.7, Carbohydrate 17.9, Fiber 2.6, Sugar 6.2, Protein 6.2

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.

More about "kasha wild mushroom casserole recipes"

KASHA MUSHROOM CASSEROLE | RECIPES - KOSHER.COM
kasha-mushroom-casserole-recipes-koshercom image
Web Feb 28, 2023 Preheat oven to 350 degrees. In a large skillet, sauté onions in butter until soft. Add mushrooms and zucchini. Cover and cook over …
From kosher.com
Servings 8


BUCKWHEAT KASHA RECIPE WITH MUSHROOMS AND ONIONS
buckwheat-kasha-recipe-with-mushrooms-and-onions image
Web Apr 13, 2015 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 …
From babaganosh.org


ROASTED BUCKWHEAT WITH MUSHROOMS – POLISH KASHA
roasted-buckwheat-with-mushrooms-polish-kasha image
Web Jan 17, 2018 Beat the egg lightly in a bowl. Add the buckwheat and mix well. Heat a nonstick pan without any fat, place the buckwheat into the pan and cook for about 3-4 minutes until all the corns are dry and separated. …
From whereismyspoon.co


HOW TO COOK BUCKWHEAT KASHA - NATASHASKITCHEN.COM
how-to-cook-buckwheat-kasha-natashaskitchencom image
Web Feb 15, 2015 Stove-top Method: Rinse and drain buckwheat well. In a medium sauce pan, combine buckwheat with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a simmer then cover with a tight fitting lid …
From natashaskitchen.com


WILD MUSHROOM AND ONION KASHA RECIPE | BON APPéTIT
Web Dec 18, 2009 Step 1 Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set …
From bonappetit.com
Servings 8
Author Marlena Spieler
  • Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
  • Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
  • Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.


THIS KASHA GRAIN BOWL RECIPE WITH MUSHROOMS RELIES ON A SURPRISING ...
Web Oct 22, 2020 1 cup (6 3/4 ounces) kasha (coarse-cut, roasted buckwheat groats) 1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish 3/4 …
From washingtonpost.com


WILD MUSHROOM BUCKWHEAT KASHA RECIPE | VINTAGE MIXER
Web Sep 27, 2013 One Handed Recipes for New Moms– A series of recipes for new moms and other busy folks trying to eat healthy without a lot of effort. Recipe: Bulgar Kasha …
From thevintagemixer.com


STEP ASIDE, TOFURKEY: KASHA MUSHROOM CHEESE CASSEROLE HAS …
Web Nov 20, 2019 Prepare the mushroom-Parmesan sauce. Using your fingers, mash together 1 tablespoon of the butter and the flour to form a beurre manie ( a quick French sauce …
From blue-kitchen.com


KASHA WITH WILD MUSHROOMS - HEALTHY MEAL FOR ONE | WW CANADA
Web Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add …
From weightwatchers.com


KASHA AND WILD MUSHROOM CASSEROLE ZAPEKANKA IZ GRECHNEVOY …
Web Blend together the sour cream and stock and add to the kasha; mix well and dot the top of the casserole with the remaining 2 tablespoons butter and bake at 375 until lightly …
From findrecipes.info


RECIPE DETAIL PAGE | LCBO
Web 1. In a skillet, heat butter on medium heat. Add onions and sauté until tinged with brown, about five to six minutes. Stir in mushrooms, and sauté three minutes longer or until …
From lcbo.com


BUCKWHEAT WITH MUSHROOMS + 3 GIVEAWAYS! - NATASHASKITCHEN.COM
Web Instructions. 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 …
From natashaskitchen.com


KASHA AND WILD MUSHROOM CASSEROLE (ZAPEKANKA IZ GRECHNEVOY …
Web Kasha and wild mushroom casserole (Zapekanka iz grechnevoy kashi s gribami) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman …
From eatyourbooks.com


20 OF THE BEST CHICKEN CASSEROLE RECIPES - MSN
Web Apr 23, 2023 1. Chicken Cordon Bleu Casserole. This Chicken Cordon Bleu Casserole is a quick and easy chicken recipe the whole family will love. It has shredded chicken, …
From msn.com


Related Search