KASHA AND MUSHROOMS

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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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