KASHA AND MUSHROOMS
My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet, heat 1 tablespoon oil over medium heat.
- Add the onions and saute, stirring often.
- While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
- In a bowl, mix together the egg and kasha.
- When the onions have softened, add in the kasha mixture and stir well to combine.
- Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
- When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
- While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
- Remove the mushroom skillet from the heat.
- When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
- Add in the soy sauce, dill, and salt and pepper to taste.
- Serve hot.
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Maria Pollack
[email protected]This recipe is a waste of time. The kasha was bland and the mushrooms were tough.
Johan inese
[email protected]I'm not sure what I did wrong, but my kasha turned out mushy. I'll have to try it again.
Mian Noman
[email protected]This dish is perfect for a quick and easy weeknight meal.
Sarah rands
[email protected]I've never made kasha before, but this recipe made it easy. I'll definitely be making it again.
Quinnderrick Haynes
[email protected]This recipe is a great way to use up leftover rice.
Maxi Aquarius
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it without complaint.
Nazmul Nazmul
[email protected]This dish is a great way to sneak some vegetables into your diet.
Dangme TV
[email protected]I'm not a big fan of mushrooms, but I loved this dish. The kasha was perfectly cooked and the mushrooms were tender and flavorful.
Alimoni Nyirenda
[email protected]This recipe is a keeper! It's easy to make, delicious, and a great way to get your daily dose of whole grains.
Dylan Chilaco
[email protected]I added some chopped fresh parsley to the dish at the end and it really brightened up the flavors.
Jack Danielx
[email protected]This dish is a great way to use up leftover mushrooms.
md Rifon
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and each time it's been delicious.
umair 22
[email protected]This is my new go-to recipe for kasha. It's simple to make and always turns out delicious.
Sakib King
[email protected]I'm not usually a fan of kasha, but this recipe changed my mind. The mushrooms added a savory richness that really elevated the dish.
Mehak javed
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about the flavor and how well the kasha and mushrooms complemented each other.
Md Washim
[email protected]This kasha and mushrooms recipe was a hit! The flavors were perfectly balanced and the texture was spot-on.