📝 About This Recipe
Deeply rooted in Eastern European traditions, this kasha is a soulful, nutty masterpiece that showcases the robust flavor of toasted buckwheat groats. The earthiness of the grain is perfectly complemented by a medley of buttery sautéed mushrooms and a touch of fresh dill, creating a hearty meal that is both comforting and naturally gluten-free. It’s a versatile dish that brings a sophisticated, forest-to-table elegance to your dinner plate.
🥗 Ingredients
The Grains
- 1 cup Toasted Buckwheat Groats (Kasha) (ensure they are 'roasted' or 'toasted' for best flavor)
- 1 Large Egg (lightly beaten; helps keep grains fluffy and separate)
- 2 cups Vegetable Broth or Water (low sodium preferred)
- 1/2 teaspoon Sea Salt
The Mushroom Sauté
- 12 ounces Cremini or Shiitake Mushrooms (cleaned and sliced)
- 1/4 cup Dried Porcini Mushrooms (rehydrated in hot water and finely chopped)
- 3 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 large Yellow Onion (finely diced)
- 3 Garlic Cloves (minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Dill (chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 4 tablespoons Sour Cream or Greek Yogurt (optional garnish)
👨🍳 Instructions
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1
In a small bowl, whisk the beaten egg. Place the dry buckwheat groats in a separate medium bowl and pour the egg over them. Stir thoroughly until every grain is coated. This 'grandma's secret' ensures the kasha stays fluffy and doesn't turn into mush.
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2
Place a dry, heavy-bottomed saucepan or skillet over medium-high heat. Add the egg-coated buckwheat.
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3
Toast the buckwheat for 2-3 minutes, stirring constantly with a wooden spoon. The egg will dry out and the grains will separate; you'll know it's ready when it smells intensely nutty and the grains are individual and dry.
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4
Carefully pour the vegetable broth and sea salt into the pan. Be cautious of the steam. Bring the mixture to a rolling boil.
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5
Reduce the heat to the lowest setting, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes. Do not peek! The buckwheat should absorb all the liquid.
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6
While the kasha simmers, melt the butter in a large skillet over medium heat. Add the diced onions and a pinch of salt.
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7
Sauté the onions for about 8-10 minutes until they are soft and golden brown. If they brown too quickly, turn the heat down.
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8
Add the sliced cremini and chopped rehydrated porcini mushrooms to the onions. Increase the heat to medium-high.
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9
Cook the mushrooms undisturbed for 3-4 minutes to develop a deep brown crust, then stir and cook for another 5 minutes until tender and caramelized.
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10
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until the garlic is fragrant.
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11
Once the buckwheat is done, remove it from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the texture perfectly.
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12
Remove the lid and fluff the kasha gently with a fork. It should be light and airy.
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13
Transfer the fluffed kasha into the skillet with the mushroom and onion mixture. Toss gently to combine all the flavors.
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14
Season with freshly cracked black pepper and more salt if needed. Fold in most of the fresh dill, reserving a little for the final presentation.
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15
Divide into warm bowls, drizzle with a touch of olive oil, and garnish with the remaining dill and a dollop of sour cream if desired.
💡 Chef's Tips
Always use 'roasted' buckwheat (often labeled as Kasha) rather than raw green buckwheat for this savory dish; the flavor profile is much deeper. The egg-coating technique is essential for a non-mushy texture, but if you are vegan, you can skip the egg and just dry-toast the groats until fragrant. Save the soaking liquid from the dried porcini mushrooms, strain it, and use it as part of your 2 cups of cooking liquid for an extra umami punch. If the buckwheat finishes before the mushrooms, keep it covered and warm; it holds heat exceptionally well. Avoid over-stirring the mushrooms while they sauté; they need direct contact with the hot pan to brown properly rather than steaming.
🍽️ Serving Suggestions
Serve alongside a crisp cucumber and radish salad with a lemon-vinegar dressing to cut through the richness. Pair with a glass of chilled Kvass or a dry, earthy Pinot Noir. This makes an excellent side dish for roasted chicken or braised beef short ribs. For a traditional touch, serve with a side of fermented pickles or sauerkraut. Top with a poached egg for a protein-packed, luxurious breakfast or brunch option.