Wild Mushroom And Onion Kasha Recipes

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.

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.

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.

KASHA AND MUSHROOMS

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.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.