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Kasha with Creamy Mushroom Sauce – vegetarian recipe
Stav Kogan

Kasha with Creamy Mushroom Sauce

A wonderfully nutty, earthy, and deeply satisfying meal featuring roasted buckwheat (kasha) paired with a luxuriously creamy mushroom and onion sauce. This simple, elegant dish is a nutritional powerhouse, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 464
Ingredients Method Nutrition

Ingredients
  

  • For the Kasha
  • 1¼ cups / 210g (7.4 oz) kasha, medium granulation
  • 1 large egg, lightly beaten
  • 1 tablespoon (14 g / 0.49 oz) butter
  • 2¼ cups / 540ml (18.3 fl oz) hot vegetable stock
  • ¼ teaspoon (1.5 g / 0.05 oz) saltFor the Mushroom Sauce
  • 3 tablespoons (42 g / 1.48 oz) butter
  • 1 large onion, diced
  • 1 pound (450 g / 15.9 oz) mushrooms, sliced
  • ¼ teaspoon (0.5 g / 0.02 oz) dried thyme
  • 1 dash cayenne pepper
  • Freshly ground black pepper, to taste
  • 1 cup (240 g / 8.5 oz) sour cream
  • 2 tablespoons (30 ml / 1 fl oz) minced fresh parsley, for garnish
  • 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.
  • 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.

Method
 

  1. In a medium saucepan, combine the kasha and beaten egg.
  2. 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.
  3. Stir to combine, then pour in the hot vegetable stock and salt. 3.
  4. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
  5. Cover the saucepan and cook for about 10-12 minutes, or until all the stock has been absorbed.
  6. Remove from heat and let it stand, covered. 4.
  7. 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.
  8. Add the diced onion and sauté for 3-4 minutes until softened and translucent. 5.
  9. Add the sliced mushrooms, thyme, cayenne, and a generous amount of freshly ground black pepper to the skillet.
  10. Cook, stirring occasionally, for about 10 minutes, until the mushrooms have released their liquid and started to brown nicely. 6.
  11. Reduce the heat to low and stir in the sour cream.
  12. 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.
  13. Garnish with fresh parsley and serve immediately.
  14. 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.

Nutrition

Calories: 464kcalCarbohydrates: 47.8gProtein: 12.8gFat: 26g

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