Wild Mushroom Buckwheat Kasha Recipe
This recipe for Buckwheat Mushroom Kasha marries the nutty flavor of buckwheat with earthy mushrooms and savory onions. The hearty buckwheat is cooked to perfection, while the rehydrated dried mushrooms bring a rich depth of flavor to this wholesome dish. Sautéed onions add a touch of sweetness and a golden finish, creating a satisfying and comforting meal that's perfect for any day of the week.
— Constant Cookbook
Ingredients
- 1/2 onion, diced
- 1/4 cup dried forrest mushrooms (or whatever vegetable you have on hand)
- 1 tablespoon olive oil
- 1 cup buckwheat
- 2 1/2 cups water
- salt
Instructions
- re-hydrating dried mushrooms
- Soak dried mushrooms for at least 1 hour in hot water. Boil in same water for about half an hour (could take a little longer.
- Buckwheat Mushroom Kasha
- Bring buckwheat and 2 1/2 cups water to a boil then simmer for 15 minutes.
- Meanwhile, sauté onion and mushrooms until onion is golden and soft (about 5 minutes).
- Mix cooked buckwheat with mushrooms and onion then salt to taste.
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