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4.6 from 156 votes

Roasted Buckwheat with Mushrooms – Polish Kasha

Roasted buckwheat recipe with mushrooms – a delicious Polish recipe for kasha with onions and lots of herbs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 223 kcal
Course: Main Course
Cuisine: Polish

Ingredients

  • ¾ cup roasted buckwheat groats 150 g/ 5.5 oz, Note
  • 1 egg
  • 2 cups chicken stock or vegetable broth, 450 ml
  • 3 small onions
  • 2 tablespoons butter divided
  • 1 tablespoon olive oil
  • 9 oz brown mushrooms 250 g
  • fine sea salt and freshly ground black pepper
  • a small bunch of Dill
  • some parsley less than dill

Instructions

    Cup of Yum
  1. Beat the egg lightly in a bowl. Add the buckwheat and mix well.
  2. 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.
  3. Slice onions: In the meantime, slice the onions thinly.
  4. 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.
  5. 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.
  6. 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.
  7. 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 than raw buckwheat. You will be able to buy it roasted most of the time, especially if buying it in a Russian store.

Nutrition Information

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 Cholesterol 65mg (22%) Sodium 761mg (32%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 223

% 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.