1 c. Water
1 c. Kasha [Whole, raw buckwheat groats]
1 Egg [free range, beaten]
1 c. Vegetable Stock
1 hand full Dried Mushrooms [mixed wild varieties, broken into 1/2” pieces]
3 Onions [small, chopped, about 3 cups worth]
3 Garlic Cloves [minced]
8 oz. Crimini Mushrooms [sliced]
1 Tbs. Extra Virgin Olive Oil
2 Tbs. Butter [divided]
1/4 c. Fresh Flat Leaf Parsley [leaves only]
a pinch of Dried Tarragon
Salt + Freshly Ground Black Pepper to Taste
Boil 1 cup of water. Add dried mushrooms and remove from heat, setting aside for about 30 minutes until mushrooms are tender. Meanwhile, chop remaining ingredients.
Heat a medium saucepan over medium high heat. Add kasha and egg and stir frequently, separating kernels until kasha is golden and fragrant, about 10 minutes. Strain reconstituted mushrooms, adding liquid to kasha. Cook over high heat for about 5 minutes. Add vegetable stock, bring to a boil, then turn off heat and allow to sit, covered for 20 minutes or until all liquid is absorbed.
Meanwhile, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet. Brown onion gently with a pinch of salt, stirring frequently for about 10 minutes. Add garlic crimini mushrooms, + mixed wild mushrooms and cook until mushrooms are starting to brown and have released their juices. Finish with the remaining 1 Tbs butter, pinch of tarragon, and season with salt + pepper. Stir in kasha and parsley, then serve.
4 Side Dish Servings. Delicious with a Beet Green Salad or roasted root veggies.
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