Buckwheat kasha with camarelized mushrooms and onions

Name: Buckwheat kasha with camarelized mushrooms and onions
Yield: 4 large servings
Ingredients: 1 cup buckwheat groats; 1 med-sized onion; 1 lb mushrooms; 2 TBs vegan margarine; 3 cups of kale

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5.0

156 reviews

Excellent

Servings
4 large servings

Buckwheat kasha with camarelized mushrooms and onions

Ethan Patterson

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Buckwheat kasha with camarelized mushrooms and onions is a chewy, earthy dish that is perfect for cold winter days when we need some comfort and nourishment. Unlike my mother, I sometimes add kale to my version in order to spruce up the greens quotient.

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Ingredients

Servings

1 cup buckwheat groats preferably the dark, pre-toasted ones, that are labeled kasha and available boxed up in Russian stores and European delis. Though the dry raw ones you find in bulk in health stores are also totally fine
1 med-sized onion
1 lb mushrooms any kind will do
2 TBs vegan margarine or butter
3 cups of kale about 5-6 large leaves, optional

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Instructions

Chop onion finely. Slice mushroom thinly. Chop kale into strips, saving the stems for stalk. Set aside.
Wash buckwheat well and ensure you sift through it. Drain well. Heat a pan (preferably cast iron) on med-high heat, and add buckwheat. toast groats for 5 minutes, stirring often, until it becomes fragrant. Remove from heat.
Meanwhile, bring 2 cups of water to a boil. Add kale, and let cook for 2 mins. Remove kale from the water and set aside. bring water back to a boil.
Once water is boiling again, add ½ teaspoon salt and the toasted buckwheat. Lower heat to minimum, cover, and continue cooking for another 20-30 mins - without stirring. When kasha is soft and all water has evaporated, remove from heat and cover w a towel, and a lid on top.
While buckwheat is cooking, heat pan once more on med heat. Add 2 TBs vegan margarine (or butter), and once it's melted, add onion. Let cook for 5-10 mins, until it becomes translucent. add mushrooms, and cook on med heat for another 10 mins, until mushrooms and onions have browned. Season w salt an pepper to taste.
When serving, top buckwheat kasha with kale, and then mushrooms and onions. Season with the hot sauce of your choice, and dig in.