Kasha with Mushrooms

Kasha with Mushrooms

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Kasha is to the Russians and Poles what cornmeal is to the Romanians. Properly cooked kasha grains should be flurry yet separate; when the cooking is finished, no liquid should be visible in the pan.
Servings: 4
Calories: 198


  • 1 cup sliced fresh mushrooms
  • 1 teaspoon lemon juice
  • 1 tablespoon margarine
  • 1 cup kasha
  • 1 Egg lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth or hot water


  • Sprinkle the cut mushrooms with the lemon juice.
  • Melt the margarine in a saucepan over low heat, add the mushrooms, and cover.
  • Simmer gently, until the mushrooms give up their liquid. Set aside.
  • Place kasha in a bowl and stir in the egg. When the grains are thoroughly coated with egg, transfer kasha to a heavy skillet with a lid. Sprinkle with salt and pepper.
  • Place the skillet over high heat and cook kasha, stirring constantly with a spatula, until the grains separate—about 2 to 4 minutes.
  • Remove the pan from the heat and add the vegetable broth and mushrooms. Stir well, then reduce the heat, return the pan to stove, and cover.
  • Simmer 10 minutes, then remove the lid, stir kasha, and leave on low heat for 3 to 5 minutes or until all the liquid has been absorbed.
  • Serve as an accompaniment to the entree.
Calories: 198 kcal
Carbohydrates: 33 g
Protein: 8 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 811 mg
Potassium: 291 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 436 IU
Vitamin C: 1 mg
Calcium: 16 mg
Iron: 1 mg
Cuisine Jewish
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