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toasted buckwheat with vegetables in a blue bowl
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Roasted Buckwheat with Mushrooms – Polish Kasha

Roasted buckwheat recipe with mushrooms – a delicious Polish recipe for kasha with onions and lots of herbs.
Course Main Dish
Cuisine Polish
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 223kcal
Author Adina

Ingredients

  • 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

Instructions

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

Video

Notes

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

Serving: 1/4 of the dish | Calories: 223kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 761mg | Fiber: 3g | Sugar: 7g