Buckwheat Kasha with Mushrooms
This is a great Lenten vegetarian dish.
Serves: 6
1 pound white (button) mushrooms
1 medium onion (about 6 oz)
2 cups buckwheat groats
2 oz vegetable (sunflower) oil
1 heaping teaspoon salt
It can be served as an accompaniment or on its own.
Chop the onions to your liking (into semicircles or cubes).
Rinse the mushrooms under running water, place in a colander and let the water drain.
Cut the mushrooms into large pieces.
Place the onion into a frying pan.
Add 2/3 of the oil and cook for 10-15 minutes, stirring periodically.
The onion should cook thoroughly in the oil.
Put the mushrooms into a separate frying pan (or a stew pan) and place on the stove.
At first the mushroom will release a lot of liquid.
Wait till all of it evaporates (you will see the dry bottom of the pan).
Add the remaining oil and cook the mushrooms for 5 minutes over medium to high heat, stirring from time to time.
When the mushrooms are done, transfer to the pan with the onions.
Rinse the buckwheat (the best way is to use a whisk to stir the groats in the water).
Let the water drain.
Transfer the buckwheat to the pan you used for cooking the mushrooms.
Add 4 cups of water and the salt.
Bring to a boil and cook for 10 minutes.
Add in the mushrooms and onion mixture.
Stir to combine.
Continue cooking for 2 more minutes.
Take off the heat and cover.
Let stand for 10 minutes.
Stir again and serve.
