Roasted Buckwheat with Mushrooms – Polish Kasha
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
Polish
Roasted Buckwheat with Mushrooms – Polish Kasha
Description
This Polish Kasha begins by lightly beating an egg into roasted buckwheat groats, before dry-roasting the mixture to enhance the nutty aroma. Subsequent simmering in chicken stock or vegetable broth softens the groats as the liquid is absorbed.
Meanwhile, onions are cooked gently with butter and olive oil until deeply golden and tender, then sliced brown mushrooms are added and sautéed until cooked through. The prepared onions and mushrooms complement the slightly chewy, toasted buckwheat with rich umami and caramel sweetness.
The dish is finished with freshly chopped dill and parsley that add brightness and herbaceousness to the earthy kasha. This recipe is ideal as a comforting side dish or light main, showcasing the characteristic flavors of buckwheat and mushrooms.
Ingredients
- ¾ cup buckwheat groats 150 g/ 5.5 oz, Note, roasted
- 1 egg
- 2 cups chicken stock or vegetable broth, 450 ml
- 3 small onion
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 9 oz brown mushrooms 250 g
- salt fine sea salt and freshly ground
- black pepper fine sea salt and freshly ground
- a small bunch of dill
- some parsley less than dill
Instructions
- Beat the egg lightly in a bowl. Add the buckwheat and mix well.
- Roast buckwheat and egg: 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.
- Slice onions: In the meantime, slice the onions thinly.
- Simmer buckwheat: Remove the buckwheat from the heat and transfer it to a small saucepan. Add the chicken stock or vegetable broth, bring to a boil, turn the heat down, and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
- Cook onions: Heat 1 tablespoon butter and the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden. Stir often, and don't let them catch. I added two small splashes of water in between; the onions were threatening to catch, and I didn't want to add more butter.
- Cook mushrooms: Clean the mushrooms with kitchen paper and slice them as well. When the onions are cooked, add the mushrooms and continue cooking until they release their juices and the juices then evaporate, which will take about 5-7 minutes. Adjust the taste with salt and pepper.
- Combine: Add the buckwheat to the pan and stir well to mix. Stir in the second tablespoon butter. Chop the dill and the parsley and add them to the pan. Serve immediately.
Notes
- Roasted buckwheat has a darker color and richer flavor than raw buckwheat and is often available at Russian or Eastern European grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 223kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 761mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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