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
- 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.
- 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.
- 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.
