Serves 3
45 min
Buckwheat Kasha with Mushrooms
Recipe GLPR5b87768c494b62
A hearty, nutty Eastern European grain dish featuring toasted buckwheat groats combined with sautéed mushrooms and onions, simmered until tender and fluffy. This wholesome main course is naturally meat-free and gluten-free, with a comforting earthy flavor perfect for any season.
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Ingredients
1 cup toasted buckwheat groats
2 cups mushrooms, chopped
1 yellow onion, chopped
2 tablespoons butter
⅓ teaspoon salt, divided
¼ teaspoon black pepper, divided
2 cups water (or chicken or vegetable broth)
Directions
Heat the butter in a large pot or skillet over medium heat. Once melted and foaming, add the chopped mushrooms and onion. Cook, stirring occasionally, for 5–6 minutes until the vegetables are soft and their moisture has mostly evaporated. Season with a pinch of salt and pepper to taste.
Rinse the buckwheat groats thoroughly under cold running water, stirring gently with your hand until the water runs clear. Drain well in a fine-mesh sieve. As you drain, pick through and discard any black, unpeeled seeds or debris.
Add the rinsed buckwheat to the pot with the mushroom mixture and stir well to coat evenly. Pour in the 2 cups of water (or broth) and add the remaining salt and pepper. Bring to a simmer.
Cover the pot with a lid and reduce heat to low. Simmer for approximately 30 minutes, or until the buckwheat is completely tender and the liquid is absorbed. After about 20 minutes, check the water level and the tenderness of the grains; add a little more water if the mixture appears too dry.
Remove from heat and fluff with a fork. Stir in additional butter if desired, or serve each portion with a pat of butter on top. Serve hot or warm.
