Buckwheat kasha with camarelized mushrooms and onions
User Reviews
5
-
Servings
4 large servings
Buckwheat kasha with camarelized mushrooms and onions
Description
Buckwheat Kasha with Caramelized Mushrooms and Onions begins by toasting buckwheat groats in a hot pan until fragrant, which heightens their naturally nutty taste. Separately, bright kale leaves are quickly blanched and set aside. Meanwhile, diced onions are slowly cooked in vegan margarine or butter until translucent, sweet, and lightly browned. Then sliced mushrooms are added to the pan and cooked to caramelize and develop deeper flavor. The toasted buckwheat is simmered gently with salted boiling water until soft and all liquid is absorbed. Finally, the buckwheat is combined with the mushrooms, onions, and kale for a satisfying, earthy, and lightly sweet dish.
The texture balances the soft, fluffy cooked buckwheat with tender mushrooms and onions and optional tender greens. The cooking method emphasizes toasting and caramelization to build layers of flavor without additional seasoning. This dish serves as a hearty side or a wholesome vegetarian main and can be adapted by using different mushrooms or omitting kale. The use of vegan margarine or butter allows flexibility for dietary preferences.
Ingredients
- 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 onion medium-sized
- 1 lb mushrooms any kind will do
- 2 TBs vegan margarine or butter
- 3 cups kale about 5-6 large leaves, optional
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.
User Reviews
Overall Rating
5
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