Best Kasha With Mushrooms And Onions Recipes

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KASHA WITH MUSHROOMS AND ONIONS



Kasha With Mushrooms and Onions image

Make and share this Kasha With Mushrooms and Onions recipe from Food.com.

Provided by Debra Weiner

Categories     Grains

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 cup dried kasha
2 cups water
1/2 lb mushroom
2 large onions
2 tablespoons olive oil
1 egg
1 bouillon cube

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.

BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS



Buckwheat Kasha with Wild Mushrooms and Onions image

A simple recipe for roasted buckwheat kasha with caramelized onions, wild mushrooms, butter and herbs. It's dense enough to be a main dish by adding a salad, some leftover meat, and a dollop of sour cream. Serves 4-6

Provided by Alan Bergo

Categories     Main Course     Side Dish

Number Of Ingredients 8

¼ teaspoon salt (plus more to taste)
2 cups water
1 cup roasted kasha/buckwheat groats*see note
4 tablespoons animal fat (especially duck or chicken fat, or unsalted butter)
8 oz yellow onion (1 large diced ½ inch)
12 oz wild mushrooms
Fresh chopped dill or your favorite herb (optional)
Unsalted butter (softened, for serving)

Steps:

  • Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
  • Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
  • Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
  • Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
  • Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.

KASHA AND MUSHROOMS



Kasha and Mushrooms image

My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons vegetable oil, divided
1 onion, chopped
2 cups vegetable broth
1 large egg, beaten
1 cup dried kasha
4 cups sliced mushrooms
2 tablespoons soy sauce
1 tablespoon chopped fresh dill
salt and pepper

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.

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