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Buckwheat kasha with mushrooms and onion

Traditional dish
A plate of buckwheat kasha with fried pieces of button mushroom and finely chopped onion

Buckwheat groats (kasha) with fried button mushrooms and onion

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Servings
4
Time
46 min
25 min of it active

It all starts with the onion, so the tears can be got out of the way early.

Ingredients

  • 200 g buckwheat groatswhole-grain buckwheat groats (yadritsa in Russian)
  • 625 ml waterplain tap water
  • 6 g saltfine table salt
  • 600 g button mushroomsshop-bought button mushrooms: edible mushrooms that are grown on farms, not gathered
  • 450 g onionbulb onion: the bulbs are peeled and cut
  • 60 ml vegetable oilmade from plant seeds or fruit
  • 1 g black pepperground black pepper

Method

  1. Peel 450 g of onion and chop it finely. Heat 2 tbsp of vegetable oil in a heavy-bottomed saucepan, add the onion, season with salt (2 g) and fry over a high heat, stirring, for 5 minutes.

  2. Boil 625 ml of water. Add 200 g of buckwheat to the onion in the saucepan and stir for a minute. Pour in the boiling water, stir, cover with a lid, turn the heat down to medium-low and cook for 20 minutes.

  3. While the buckwheat cooks, wipe 600 g of button mushrooms with a paper towel and cut the stalks off the caps. Cut the stalks into thick rounds, cut large caps into several pieces and leave small ones whole.

  4. Put a large non-stick frying pan over a high heat and warm it without oil. Add the mushrooms, better in 2–3 batches so that the pan is not crowded, and fry them for 5 minutes in all, across the batches, stirring from time to time. Move the cooked mushrooms to a bowl.

  5. Return all the mushrooms to the pan, season with salt (4 g), add 2 tbsp of vegetable oil and 1 g of black pepper and fry, stirring, for 3–4 minutes.

  6. When the buckwheat has cooked for 20 minutes, open the saucepan, lay the mushrooms on top of the buckwheat and put the lid back on at once. Leave it on the lowest heat for 5 minutes, then turn the heat off, cover the saucepan with a thick towel and leave the buckwheat to finish for 10 minutes. Stir before serving and divide among four plates.

Where this dish comes from

Buckwheat kasha belongs to several cuisines: Russian, Belarusian, Ukrainian, Lithuanian and Polish. Cooked kasha can be topped with fried onion, porcini, chopped egg or butter.

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