Baked Kasha And Mushrooms Recipe - Cooking Index
Baked Kasha And Mushrooms Recipe - Cooking Index
An Eastern European casserole dish, combining the nuttiness of buckwheat groats with the flavor and texture of mushrooms such as milky caps, common store mushrooms or boletes.
Type: Vegetables| 1 cup | 237ml | Kasha |
| 5 tablespoons | 75ml | Butter |
| 3 1/2 cups | 829ml | Boiling water |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 1 lb | 454g / 16oz | Mushrooms - cut large pieces |
| 2 tablespoons | 30ml | Chopped fresh dill |
| Salt - to taste | ||
| 1/2 cup | 118ml | Sour cream or plain yogurt |
Wash and rinse the kasha. In a large saucepan, melt 3 tablespoons of the butter. Add the kasha and cook constantly to keep the grains separated and coated for 3 minutes. Stir in the boiling water. Cover and cook for about 10 minutes.
In a saute pan or skillet, saute the onion in the remaining 2 tablespoons of the butter. Add the mushrooms and cook until all the liquid is absorbed. Add the chopped dill.
Blend the mushroom mixture into the kasha and add the salt. Place it in a buttered casserole dish. Bake for 15 to 20 minutes in a preheated 350 degree oven. Top each serving with a large spoonful of sour cream.
Source:
""Wild About Mushrooms" by Louise Freedman"
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