Best Wild Mushroom And Onion Kasha Recipes
BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS
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
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.
BUCKWHEAT KASHA WITH MUSHROOMS AND ONIONS - 20 MINUTE SIDE DISH
Buckwheat Kasha with Sauteed Mushrooms, Onions, and Peas, drizzled with truffle oil for a touch of decadence. This naturally gluten-free side dish is ready in 20 minutes, and it is super healthy thanks to the nutrients in the buckwheat groats.
Provided by Kate
Time 20m
Number Of Ingredients 9
Steps:
- Combine uncooked buckwheat and vegetable broth (or water) in a medium pot. Season with a pinch of salt and pepper, if the broth is sodium-free. Bring to a boil, cover, and reduce heat. Cook for about 10 minutes, or until the buckwheat is tender. Drain off extra liquid if there is still liquid remaining. While the buckwheat is cooking, prepare the rest of the dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and add the sliced onion. Sauté for 5 minutes, or until the onion starts to soften and turn golden brown. Add the mushrooms, and sauté for 5 minutes, or until the mushrooms start to sweat in the skillet.
- When the mushrooms start releasing juices, add the frozen (or fresh) peas, and sauté for 3 minutes until they are heated through. Season with salt and freshly ground pepper to taste.
- Add the cooked buckwheat and the chopped parsley to the skillet, and mix well over medium heat to combine all the flavors. Turn off from heat, and drizzle with truffle oil. Taste it to see if you need to add more salt. Serve warm.
Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 2 g, Fat 7 g, Sodium 5 mg, Sugar 2 g, ServingSize 1 serving
KASHA
For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).
Provided by Martha Rose Shulman
Categories breakfast, dinner, lunch, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
- Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
- Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
- Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams
KASHA WITH MUSHROOMS AND ONIONS
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
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.
KASHA AND MUSHROOMS
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
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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