Where Is My Spoon Recipes Main Dish Roasted Buckwheat with Mushrooms – Polish Kasha

Roasted Buckwheat with Mushrooms – Polish Kasha

by Adina 17/01/2018 26 comments

toasted buckwheat with vegetables in a blue bowl
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Last Updated on 24/07/2020 by Adina

Roasted buckwheat with mushrooms – a delicious Polish recipe for kasha with onions and lots of herbs.

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

After one year entirely dedicated to Romanian food, I am starting another Eastern Europe recipes short series today. This time I will show you some wonderful Polish recipes.

Why Poland? Well, we spent a week in Poland during the kids’ autumn holidays at the beginning of October last year and I liked the food soooo much, I just had to try to recreate some or better said almost all of the delicious dishes we had there, at home.

And because there were quite a few of them I wanted to cook myself, I decided to make a blog series out of it. Maybe you would like to try these delicious and super easy to make puff pastry croissants filled with jam, these Polish meatballs, or this amazing Bezowy or meringue cakes, which is one of the best cakes ever.

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

What is Kasha?

I am starting with this roasted buckwheat recipe or kasha because this is a dish we had for breakfast in the hotel a couple of times. It would have never occurred to me to serve such a dish for breakfast, but there it was: a rather dark (almost black) heap of nondescript something with bits of mushrooms and onions in it, in the middle of all the other breakfast foods.

Despite the looks, this kasha with mushrooms and onions was the best tasting dish we had in Poland. And that is saying a lot, considering that all the food we had there was delicious!

Kasha is a porridge made from buckwheat or other grains, like wheat, pearl barley, or semolina, for instance. In the US, when referring to kasha people mean porridge made with buckwheat groats, but otherwise (in Eastern Europe), there are lots of types of kasha.

Kasha actually means “groats” and not buckwheat, like I used to think.

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

Roasted or unroasted buckwheat?

  • You can buy buckwheat either roasted or unroasted. Sometimes the issue is specified on the packet, but unfortunately not always.
  • Most recipes I cooked with buckwheat ask for the roasted kind, so I did actually searched the internet for instructions on roasting buckwheat myself. I had just assumed that, unless specified on the packet, it would be unroasted.
  • But, apparently, I was so wrong and spent time roasting groats that were already roasted…
  • Most buckwheat that you would find in a regular store is already roasted and usually, the packet will only mention anything if it is raw. I wish I had known that before…
  • The best and easiest way to tell if the groats are roasted or not is by looking at them: raw grains have a very light color, while the roasted ones are brown and crunchier if you bite on them… That easy!
  • As all buckwheat I have ever bought was very brown, I know now that it had always been roasted. 🙂

Why toast buckwheat with eggs?

  • A commonly asked question.
  • The egg helps separate the groats, and that gives the kasha its specific consistency.
  • You will not really be able to taste the eggs.
Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

More buckwheat recipes:

Did you buy a bag of roasted buckwheat to make kasha with mushrooms and onions? And you don’t know what to cook with the rest of it?

Vegan Buckwheat Salad

Vegan Kasha Recipe

Buckwheat Soup with Vegetables


Buckwheat Bread – made with the flour

toasted buckwheat with vegetables in a blue bowl

Roasted Buckwheat with Mushrooms – Polish Kasha

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Roasted buckwheat recipe with mushrooms – a delicious Polish recipe for kasha with onions and lots of herbs.


  • 150 g/ 5.3 oz/ 3/4 cup roasted buckwheat groats (Note)
  • 1 egg
  • 450 ml/ 15.2 fl.oz/ a bit less than 2 cups chicken stock or vegetable broth
  • 3 small onions
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 250 g/ 8.8 oz brown mushrooms
  • fine sea salt and freshly ground black pepper
  • a small bunch of dill
  • some parsley, less than dill


  1. Beat the egg lightly in a bowl. Add the buckwheat and mix well.
  2. Heat a nonstick pan without any fat, place the buckwheat into the pan and cook for about 3-4 minutes until all the corns are dry and separated.
  3. In the meantime slice the onions thinly.
  4. Remove the buckwheat from the heat and transfer it to a small saucepan. Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.
  5. Heat 1 tablespoon butter and the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden. Stir often and don't let them catch. I added two small splashes of water in between, the onions were threatening to catch and I didn't want to add more butter.
  6. Clean the mushrooms with kitchen paper and slice them as well. When the onions are cooked, add the mushrooms and continue cooking until they release their juices and the juices then evaporate, this will take about 5-7 minutes. Adjust the taste with salt and pepper.
  7. Add the buckwheat to the pan and stir well to mix. Stir in the second tablespoon butter. Chop the dill and the parsley and add them to the pan. Serve immediately.


Roasted buckwheat has a darker color than raw buckwheat. You will be able to buy it roasted most of the time, especially if buying it in a Russian store.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 761mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 8g

Nutritional information is not always accurate.


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[email protected]'s Recipes 17/01/2018 - 11:17

This looks simply amazing! Homemade stock must have made a huge difference here.

Adina 17/01/2018 - 13:59

It almost always makes a difference, in my opinion, it cannot be compared with the cubes. 🙂

Dawn - Girl Heart Food 17/01/2018 - 14:15

Oooooh- I love the heartiness of this recipe! I bet this would also be yummy for breakfast with a poached egg on top 🙂

Adina 17/01/2018 - 14:40

We did have it only for breakfast in Poland. 🙂 The poached egg sounds great!

mjskitchen 18/01/2018 - 03:40

What hearty and healthy meal! Just happen to have some buckwheat waiting for a dish. Thanks Adina!

Anca 19/01/2018 - 16:56

Looks lovely and it’s easy to make it vegetarian. I will keep it in mind.

Sissi 23/01/2018 - 10:59

What a nice surprise to see Polish recipes! I’m so happy someone likes Polish cuisine abroad!
I love buckwheat groats (I have several recipes on my blog if you look for some new ideas… it’s delicious with miso for example and in general in many non-Polish recipes ; try it instead of rice in fried rice!) but I’ve never heard about it being served for breakfast!
You have managed to create a beautiful buckwheat bowl!
(I don’t know if you know, but, in spite of what English sources suggest, “kasha” or rather “kasza” doesn’t mean buckwheat groats, but “groats” in general, for example “pearl barley” is “kasza jeczmienna”, semolina is “kasza manna”, etc. Buckwheat groats is “kasza gryczana”).

Adina 23/01/2018 - 14:28

Thank you, Sissi, I didn’t know that, my Polish is quite unexisting. 🙂 One word I’ve learned there and probably will always remember was biedronka – ladybug. Or I can recognize some words that are similar in German, English or Romanian. 🙂 I will have a look at your buckwheat recipes, I must admit that although I love it, I use it mostly for soups.

Kimberly 09/03/2018 - 18:43

Sound delicious! I’ve actually never made buckwheat before. Just curious, I notice it does say serve immediately. Do you think this would be ok as a meal prep meal, heated up? Or more of a fresh one time dinner?

Adina 09/03/2018 - 19:47

Hi Kimberly. To tell you the truth although some dishes are definitely best when served immediately and this one is indeed better when freshly cooked, I do heat up most anything if I have leftovers, I don’t like to waste food. Add a bit of broth and stir often to make sure that the buckwheat doesn’t catch to the pan, if you decide to reheat it.

Caroline 25/04/2018 - 13:15

This recipe looks great – I have a bag of buckwheat and can’t remeber why I bought it ! I thought buckwheat needed to be soaked overnight ? Also my bag says toasted is that the same as roasted ?

Adina 25/04/2018 - 13:46

Hi Caroline, buckwheat should not be soaked overnight, you can use as it is. And toasted is roasted, so everything is fine. 🙂 I hope you like it!

Staslav 13/06/2018 - 13:16

LOL Why did you write that you did not manage to make your kasha as ugly as the one in Poland? Kasha is ugly?

Adina 13/06/2018 - 13:54

Oh, you should have seen the one we had in Poland, like a big heap of p..p!!! Dark brown, almost black with little worm like stripes of onion… really ugly, but tasty.

Steven P Shiflett 10/09/2018 - 14:38

Toss a few capers in the mix to give it a little pop.

Adina 10/09/2018 - 20:59

Sounds great! I will try it Next time.

Rochelle mogilner 28/10/2018 - 17:31

Kasha and varnishkes or bow tie pasta is a popular Jewish food which I learned from my mother who came from Uman and my mother in law who came from Vilnius . It is made exactly the way you describe with mushrooms and onions and the pasta is added to the batch. It was and is a nostalgic food of immigrants from Eastern Europe. I just. Made a batch today.

Adina 29/10/2018 - 06:47

Sounds great! So basically kasha is made with buckwheat and varnishkes with pasta instead of buckwheat? I am sure it tastes wonderful.

MIchael 17/01/2019 - 16:47

Finally a savory buckwheat recipe that looks delicious:) I will try your recipe soon. Great website ! Best wishes from Germany/)

Adina 12/02/2019 - 09:32

Thank you, Michael. I hope you liked the kasha.

Jessica 31/05/2019 - 01:30

hello! I’m curious about the egg and buckwheat at the beginning; this is the first time I’ve encountered such an application before cooking the kasha in liquid. Is this a common step? Is it necessary? Thanks, I look forward to cooking this recipe!

Adina 31/05/2019 - 15:12

Hi Jessica. Coating the buckwheat in egg helps the grains stay separated. Otherwise they might clump together a little and the finished dish will have another consistency. It will still taste good though. 🙂 You might want to try both ways and see what you like best.

Debbie 06/06/2019 - 16:59

Just made this today. Its delicious. Love the ideas above of capers or adding a poached egg.

Adina 06/06/2019 - 18:00

So happy to hear it, Debbie. Thanks for the feedback.

Jenny Caneen 02/08/2020 - 01:32

I don’t use non-stick pans, so for fat I was lucky enough to have duck fat in the fridge. That gives everything an extra richness! I put meatballs and sauce on the side of this lovely dish, and rounded it out with boiled beats (that’s pretty authentic, right?). Very tasty dish.

Adina 02/08/2020 - 07:56

Thank you for your feedback, Jenny, I am so glad you liked it! 🙂


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