Kasha (buckwheat groats) is a delicious grain to become acquainted with. It is very quick to prepare, has a tender, fluffy texture, and is high in protein and iron. The mushrooms in this lightly spiced sauce complement the nutty, roasted flavor of the kasha superbly.

SERVES 4

1Вј cupsВ kashaimage (medium granulation)

1 egg, lightly beaten

1 tablespoon butter

2Вј cups hot Vegetable Stock

Вј teaspoon salt

SAUCE

3 tablespoons butter

1 large onion, diced

1 pound (6 cups sliced) mushrooms

Вј teaspoon dried thyme

Dash cayenne pepper

Liberal seasoning freshly ground pepper

1 cup sour cream

Minced parsley for garnish

  1. Combine the kasha and egg in a medium saucepan and stir over medium heat until the kasha is well coated then begins to look dry, about 3 minutes. Make a well in the center of the pan and melt the butter. Toss it with the kasha, then pour in the hot stock and salt. Reduce the heat to a simmer and cook, covered, until the stock is completely absorbed, about 10 minutes.
  2. Meanwhile make the sauce. Melt the butter in a large skillet over medium-high heat, then add the onion and saut for 3 minutes. Add the mushrooms, thyme, cayenne pepper, and freshly ground pepper, and cook, stirring occasionally, for 10 minutes, or until the mushrooms are brown and juicy.
  3. Add the sour cream, stir, and cook 2 more minutes, or until hot and bubbly. Spoon some kasha onto each dinner plate and top with the sauce. Garnish with the parsley and serve immediately.