Kasha with mushrooms

Kasha with mushrooms

Kasha mit schveml

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Kasha, or roasted buckwheat, is a favourite food of Ashkenazi Jews from Poland and Russia. It has a delicious nutty flavour and is a very good source of protein, iron and calcium. Kasha is often cooked with beaten egg, which is said to help separate the grains. If you add 200g pasta bow-ties or wide egg noodles broken into 2.5cm lengths, that have been cooked separately in lightly salted boiling water, then this dish becomes the well-known kasha varnishkes – often served by Eastern European Jews for Chanukah and Purim.

Ingredients

Quantity Ingredient
180g kasha (roasted buckwheat groats)
1 egg, lightly beaten
450ml hot water
grating of nutmeg
salt
freshly ground black pepper
3 tablespoons butter
2 medium onions, thinly sliced
250g small white mushrooms, thinly sliced
sour cream or smetana, to serve

Method

  1. Place the kasha in a heavy saucepan and add the beaten egg. Stir well, so each grain is well coated, then cook over a gentle heat for 5 minutes or until the egg is set. Pour in the hot water and season with nutmeg, salt and pepper. Cover and simmer for 15 minutes, or until the kasha is tender and the liquid has been absorbed.
  2. Meanwhile, melt the butter in a large frying pan and add the onions. Cook over a gentle heat until they start to turn golden. Add the mushrooms and continue to cook until they are tender and any liquid has evaporated. Stir the onions and mushrooms into the cooked kasha and simmer for 1–2 minutes.
  3. Serve at once, with sour cream on the side.
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