Kasha (Buckwheat Groats with Mushrooms) recipe
information
Packaged, roasted buckwheat groats are available in many wholefood shops.
This dish can be made with just fresh mushrooms, but the rich aroma imparted by the dried mushrooms should not be missed.
ingredients
225 g (8 oz) dried mushrooms (ceps)
350 g (12 oz) kasha (coarse buckwheat groats)
2 eggs, beaten
7.5 g (1 1/2 tsp) salt
1.2 litre (2 pt) boiling water
225 g (8 oz) butter
225 g (8 oz) fresh mushrooms, quartered
350 g (12 oz) small onions, quartered
30 g (3 tbsp) finely chopped spring onions
350 g (12 oz) kasha (coarse buckwheat groats)
2 eggs, beaten
7.5 g (1 1/2 tsp) salt
1.2 litre (2 pt) boiling water
225 g (8 oz) butter
225 g (8 oz) fresh mushrooms, quartered
350 g (12 oz) small onions, quartered
30 g (3 tbsp) finely chopped spring onions
method
1. Put the dried mushrooms into a small bowl and add enough warm water to cover.
2. Let the mushrooms soak for 1 hour. Drain well.
3. Trim away any tough stems and cut any large mushrooms in half.
4. Put the kasha into a medium-sized mixing bowl. Fold the beaten eggs into the kasha.
5. In a large, heavy frying pan, saute the kasha and egg mixture over a medium heat, until the kasha begins to become dry. Add the salt, 900 ml (1 1/2 pt) of the boiling water and half the butter. Cover the pan tightly and reduce the heat to low. Simmer for 20 minutes, stirring at 5 minute intervals.
6. Add the remaining boiling water to the pan. Cover and simmer for a further 5 minutes.
7. Turn the heat off. Leave to stand for 15 minutes.
8. Turn the heat on again and add the onions, dried mushrooms, fresh mushrooms and spring onion. Stir briefly.
9. Reduce the heat to medium and add the remaining butter.
10. Cook, stirring constantly, until the mushrooms are done and the kasha is dry again, about 3 to 5 minutes.
2. Let the mushrooms soak for 1 hour. Drain well.
3. Trim away any tough stems and cut any large mushrooms in half.
4. Put the kasha into a medium-sized mixing bowl. Fold the beaten eggs into the kasha.
5. In a large, heavy frying pan, saute the kasha and egg mixture over a medium heat, until the kasha begins to become dry. Add the salt, 900 ml (1 1/2 pt) of the boiling water and half the butter. Cover the pan tightly and reduce the heat to low. Simmer for 20 minutes, stirring at 5 minute intervals.
6. Add the remaining boiling water to the pan. Cover and simmer for a further 5 minutes.
7. Turn the heat off. Leave to stand for 15 minutes.
8. Turn the heat on again and add the onions, dried mushrooms, fresh mushrooms and spring onion. Stir briefly.
9. Reduce the heat to medium and add the remaining butter.
10. Cook, stirring constantly, until the mushrooms are done and the kasha is dry again, about 3 to 5 minutes.
serving amount
serves 8-10
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