Plate of Buckwheat with Mushrooms
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Buckwheat Kasha w/Mushrooms
  -   Grechnevaya Kasha
5 side  
50 min  
This recipe makes a simple but very flavorful Breakfast for three, Side Dish with meats for five, or Lenten / Vegetarian main dish for two. It's flavors are enhanced from plain Buckwheat Kasha by inclusion of Onions and Mushrooms. This is entirely a stovetop recipe in keeping with Southern Californian practice, as we don't often have hot ashes in our kitchens. See Note-6 for variations.


Buckwheat (1)
Mushrooms (2)
Broth (3)
Oil (4)
Oil (more)
-- Finish
Butter, melted (5)
-- Garnish
Dill and/or Parsley  
Prep   -   (7 min   - exclusive of toasting Buckwheat (if needed))
  1. IF unroasted BUCKWHEAT: in an iron skillet, dry roast Buckwheat, stirring until it is fragrant and darkens just a couple of shades.
  2. Chop ONION small.
  3. Slice MUSHROOMS about 1/8 inch thick. You can further cut them to any size you like.
  4. Chop Dill and/or Parsley for garnish (if using).
Run   -   (35 min)
  1. In a 2 quart sauté pan, heat 1/2 T Oil. Fry Buckwheat, stirring for about 2 minutes. Remove from the pan and set aside.
  2. Add 1/2 T Oil to the pan. Stir in Onions and fry stirring until translucent, but no browning. Stir in Mushrooms and fry stirring until they soften and start giving up their water.
  3. Stir Buckwheat back into the pan. Stir in Broth and Salt. Bring to a boil, then cover tightly and simmer slowly until fluffy and all free liquid has been absorbed, about 20 minutes. Take off the heat and let rest, covered, for about 10 minutes.
  4. Fluff with a fork and serve with fresh ground Pepper, plenty of melted Butter, and garnished as desired (photo has chopped dill).
  1. Buckwheat:   Roasted buckwheat is the most available form here in Southern California, and will do fine. Select a brand that is roasted to a rather light color. Some Russians prefer to roast their own. Unroasted is harder to find, but Asian markets here, particularly Korean markets, often have it. Using unroasted, you must roast it yourself or it will likely become mushy when cooked. For details see our Buckwheat page.
  2. Mushrooms:   Any fresh mushrooms can be used. I usually use the small King Trumpet mushrooms now commonly available here in Southern California (Hokto brand in 9.5 ounce packages), because I like the flavor, and because they keep so long in the fridge. If you use fresh Shiitakes, give them a 20 minute soak in hot water. It completely changes their texture.
  3. Broth:   Russians usually use beef broth, except during Lent. A vegetable broth will work fine, though, even if it isn't Lent. For details see our Vegetable Stock recipe.
  4. Oil:   In Russia and other Eastern Orthodox regions, Sunflower Oil would be used. During Lent, the church listed cooking oils as banned, but this new oil from North America was not on the list, so became very popular. I rarely have Sunflower Oil because it goes rancid so rapidly, so I use Pure Olive Oil (not virgin). For details see our Cooking Oils page.
  5. Butter:   The Eastern Orthodox church forbids all dairy products during Lent (6 weeks for the Great Lent) and that's gotta hurt, since Buckwheat Kasha is usually served with plenty of butter. This recipe, however, can get along without it - maybe just a touch more generous with the Sunflower Seed Oil. Otherwise, use as much butter as your concept of "diet" allows.
  6. Variations
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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