Where Is My Spoon Recipes Other Recipes by Region Eastern European Recipes Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

by Adina 17/01/2018 24 comments

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha
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A delicious Polish recipe for kasha – roasted buckwheat groats with mushrooms, onions and lots of dill and parsley.



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, whick is one of the best cakes ever.

From all the food we had and liked in Poland, I only left out the pierogi, which were amazing actually. But, I know myself pretty well, when it comes to making anything with noodle dough, I just don’t have the time and most of all the patience for it.

But, no matter, there were plenty of other amazing Polish recipes to choose from. 🙂


Roasted Buckwheat with Mushrooms and Onions – Polish Kasha



I am starting with this roasted buckwheat or kasha recipe 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.

I must tell you, it didn’t look inviting at all, not one bit and definitely not in comparison with all the other delicious looking things on the table.

But, when it comes to food, I am so curious that I just could not let it be, I had to try it. I thought, if the cook dares to offer something so bad looking, there must be a reason behind it… Right?

And there was a good reason behind it – this kasha with mushrooms and onions being the best thing we had (better said I had, husband and kids refused to try it) for breakfast in Poland.

I was only disappointed that from the six or seven breakfasts we had there, we were only served kasha twice… I could have had it every day.

I did not manage to make my roasted buckwheat with mushrooms and onions or Polish kasha look so ugly as the dish in Poland, my dish looked actually a lot prettier than expected, but at least I can have the kasha at home now when I crave it.

Not for breakfast though, cooked dishes with mushrooms and onions are not really in for breakfast around here, but the kasha makes a perfect light and delicious lunch or dinner. A salad and some garlic yogurt/ smetana on the side and I couldn’t be happier! 🙂


Roasted Buckwheat with Mushrooms and Onions – Polish Kasha



Just a few words about buckwheat, in case you are not very familiar with it. I wasn’t really until recently, I use it mostly for soups or as a side dish, so I wasn’t even sure what exactly was meant with roasted, even the word groats was a bit confusing.

So, apparently you can buy buckwheat either roasted or unroasted. Sometimes the issue is specified on the packet of buckwheat, but unfortunately not always.

So, as most recipes I cooked with buckwheat ask for roasted buckwheat, I did actually searched the internet for instructions on roasting buckwheat myself. I had just assumed that, unless specified on the packet, the buckwheat would be unroasted.

But, apparently I was so wrong and lost lots of time roasting buckwheat that was already roasted…

Most buckwheat that you would find in a regular store is already roasted and usually the packet will only mention anything if the buckwheat is raw, so unroasted. I wish, I had known that before…

The best and easiest way to tell if the buckwheat is roasted or not is by looking at it: raw buckwheat has a very light color, while roasted buckwheat is brown and crunchier if you bite it… That easy!

As all buckwheat I have ever bought was very brown, I know now that it had always been roasted. 🙂


Roasted Buckwheat with Mushrooms and Onions – Polish Kasha



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?

Here are some recipes ideas using roasted buckwheat:







Roasted Buckwheat with Mushrooms and Onions – Polish Kasha


Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

Roasted Buckwheat with Mushrooms and Onions – Polish Kasha

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

A delicious Polish recipe for kasha – roasted buckwheat groats with mushrooms, onions and lots of dill and parsley.


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


Beat the egg lightly in a bowl. Add the buckwheat and mix well.

Heat a non stick pan without any fat, give the buckwheat to the pan and cook for about 3-4 minutes until all the corns are dry and separated.

In the meantime slice the onions thinly.

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.

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. Don't forget to 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.

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.

Give the buckwheat to the pan and stir well to mix. Stir in the second tablespoon butter. Chop the dill and the parsley and give them to the pan. Serve immediately with some green salad.


I used chicken stock because I had some homemade stock in the fridge, but for a vegetarian version you can definitely use vegetable broth instead.

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.


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