Mushroom and Onion Kasha

Mushroom and Onion Kasha

Kasha is an integral part of Russian Cuisine. There is a saying that you can take a Russian out of Rusiia but you cannot take out a Kasha out of a Russian.  These buckwheat groat dishes are made both sweet and savoury. This Kasha is one of the most common savoury dish. The Original dish is made from Porcini Mushrooms along with other varities of mushroom, just because fresh Porcini is not very common in India, I mostly use canned variety or at times just forget Porcini and substitute the amount with all the varities of mushroom available. In case you lay on fresh Porcini or even canned ones, do use them as they give a wonderful dimention to the dish.

Preparation Time :  1 hour (for soaking dried mushrooms) 10 minutes
Cooking Time      :  1 hour
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

• 1 package dried Porcini - about 3/4 cup mushrooms
• 1 1/2 cups Boiling Water
• 1 1/2 cups Raw Whole Grain Buckwheat Groats, around 320 grams 
• 1 large Egg, lightly beaten to blend
• 2 tablespoons Vegetable Oil, divided
• 3 large Onions, chopped - about 5 cups, I also use same amount of vary small onions, whole
• 250 grams of Assorted Fresh Mushrooms (such as button, oyster, and stemmed shitake), coarsely chopped
• 1 Garlic clove, chopped
• 1 1/2 cups (or more) Vegetable Broth (you can make fresh broth or use Broth powder mixed with hot water.
• Salt to taste
• Pepper to taste



 

Method :

  1) Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour.

  2) Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.

  3) Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, this will take around 10 minutes.

  4) Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl.

  5) Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet.

  6) Sauté until mushrooms are brown and tender, about 7 minutes.

  7) Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat. 

  8) Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats.

  9) Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes.

 10) Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper and mix well.

 11) Check the seasoning and adjust if required then serve Kasha in invidual bowls topped with a spoonfull of fresh butter or you can even sprinkle some finely chopped parsley before serving.