Kasha with creamy mushroom sauce is old-world comfort that cooks in 35 minutes. Nutty roasted buckwheat groats sit under sliced mushrooms in a thyme-scented sour cream sauce — humble ingredients, dinner-party flavor.
If you haven’t met kasha yet, allow me to introduce you to your new favorite pantry staple! Kasha, or roasted buckwheat groats, is a wonderfully nutty, earthy grain that’s not only delicious but also a nutritional powerhouse, packed with protein and fiber. It cooks up in minutes, resulting in a delightfully fluffy texture. In this ultimate comfort dish, we’re pairing it with a luxuriously creamy mushroom and onion sauce. It’s a simple, elegant, and deeply satisfying meal perfect for a cozy weeknight dinner.
Ingredients
• For the Kasha
• 1¼ cups / 210g (7.4 oz) kasha, medium granulation
• 1 large egg, lightly beaten
• 1 tablespoon / 14g (0.49 oz) butter
• 2¼ cups / 540ml hot vegetable stock
• ¼ teaspoon / 1.5g (0.05 oz) saltFor the Mushroom Sauce
• 3 tablespoons / 42g (1.48 oz) butter
• 1 large onion, diced
• 1 pound / 450g (15.9 oz) mushrooms, sliced
• ¼ teaspoon / 0.5g (0.02 oz) dried thyme
• 1 dash cayenne pepper
• Freshly ground black pepper, to taste
• 1 cup / 240g (8.5 oz) sour cream
• 2 tablespoons (30 ml / 1 fl oz) minced fresh parsley, for garnish
Instructions
1. In a medium saucepan, combine the kasha and beaten egg. Stir constantly over medium heat for about 3 minutes, until the egg coats each grain and the mixture looks dry and smells toasty.2. Make a well in the center of the kasha, add the 1 tablespoon (15 ml / 0.5 fl oz) of butter, and allow it to melt. Stir to combine, then pour in the hot vegetable stock and salt.3. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the saucepan and cook for about 10-12 minutes, or until all the stock has been absorbed. Remove from heat and let it stand, covered.4. While the kasha cooks, prepare the sauce. Melt 3 tablespoons (45 ml / 1.5 fl oz) of butter in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.5. Add the sliced mushrooms, thyme, cayenne, and a generous amount of freshly ground black pepper to the skillet. Cook, stirring occasionally, for about 10 minutes, until the mushrooms have released their liquid and started to brown nicely.6. Reduce the heat to low and stir in the sour cream. Cook gently for 2 more minutes until the sauce is heated through and bubbly, but do not let it boil.7. To serve, fluff the cooked kasha with a fork. Spoon a generous portion onto each plate and top with the creamy mushroom sauce. Garnish with fresh parsley and serve immediately.
Nutritional Information
• Nutritional Highlights
• Complete Protein: Buckwheat is one of the few plant-based sources of complete protein, containing all nine essential amino acids.
• Rich in Minerals: This dish is an excellent source of essential minerals like magnesium, manganese, and iron, crucial for energy and overall health.
• Fiber-Packed: Both buckwheat and mushrooms are high in dietary fiber, which aids digestion and promotes a feeling of fullness.
• B Vitamin Boost: Mushrooms provide a healthy dose of B vitamins, including niacin and riboflavin, which help convert food into energy.
Pro Tips
• Pro-Tips for Perfect Kasha
• To make this dish vegan, use olive oil instead of butter, a flax egg (1 tbsp / 15 ml ground flaxseed + 3 tbsp / 45 ml water) for the kasha, and a plant-based sour cream.
• Don’t skip toasting the kasha with the egg. This traditional step is key to preventing a mushy texture and ensures each grain remains separate and fluffy.
• Elevate the sauce by using a mix of mushrooms like cremini, shiitake, and oyster for a deeper, more complex flavor profile.
• For an extra umami kick, add a teaspoon of miso paste or a splash of soy sauce to the mushrooms as they cook down.
FAQ
Q: Can I make this kasha with mushroom sauce vegan
A: Yes, this dish is easily adapted for a vegan diet. Use olive oil or plant-based butter in place of dairy butter. For the kasha, use a flax egg (1 tbsp / 15 ml ground flaxseed + 3 tbsp / 45 ml water) instead of the chicken egg. Finally, substitute the dairy sour cream with your favorite plant-based sour cream for the sauce.
Q: Is this vegetarian kasha recipe a good source of protein
A: Absolutely. Kasha, which is roasted buckwheat, is a fantastic plant-based source of complete protein, containing all nine essential amino acids. This makes the dish a hearty, satisfying, and protein-rich meal perfect for a vegetarian diet.
Q: Is kasha gluten-free
A: Yes, kasha (roasted buckwheat) is naturally gluten-free, despite having ‘wheat’ in its name. It is a seed, not a grain, making this recipe an excellent choice for those with celiac disease or gluten sensitivity. Always check packaging to ensure it was processed in a gluten-free facility if cross-contamination is a concern.
Q: How do I store and reheat leftovers
A: For best results, store the kasha and the creamy mushroom sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the kasha in the microwave or a skillet. Gently warm the sauce in a saucepan over low heat, being careful not to let it boil, adding a splash of stock or water if it has thickened.
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Kasha with Creamy Mushroom Sauce
Ingredients
Method
- In a medium saucepan, combine the kasha and beaten egg.
- Stir constantly over medium heat for about 3 minutes, until the egg coats each grain and the mixture looks dry and smells toasty. 2. Make a well in the center of the kasha, add the 1 tablespoon (15 ml / 0.5 fl oz) of butter, and allow it to melt.
- Stir to combine, then pour in the hot vegetable stock and salt. 3.
- Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
- Cover the saucepan and cook for about 10-12 minutes, or until all the stock has been absorbed.
- Remove from heat and let it stand, covered. 4.
- While the kasha cooks, prepare the sauce. Melt 3 tablespoons (45 ml / 1.5 fl oz) of butter in a large skillet over medium-high heat.
- Add the diced onion and sauté for 3-4 minutes until softened and translucent. 5.
- Add the sliced mushrooms, thyme, cayenne, and a generous amount of freshly ground black pepper to the skillet.
- Cook, stirring occasionally, for about 10 minutes, until the mushrooms have released their liquid and started to brown nicely. 6.
- Reduce the heat to low and stir in the sour cream.
- Cook gently for 2 more minutes until the sauce is heated through and bubbly, but do not let it boil. 7. To serve, fluff the cooked kasha with a fork. Spoon a generous portion onto each plate and top with the creamy mushroom sauce.
- Garnish with fresh parsley and serve immediately.
- Don't skip toasting the kasha with the egg. This traditional step is key to preventing a mushy texture and ensures each grain remains separate and fluffy.
