Kasha with Mushrooms

Name: Kasha with Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Russian/Eastern European
Ingredients: 300 g toasted buckwheat groats; 600 ml water; ¾ tsp salt; 40 g butter; 200 g onion, chopped; 500 g mushrooms, sliced; 15 g garlic; ½ tsp pepper; 20 g dill

Draft recipe — not kitchen-tested

VegMedium

Diet: Veg

Kasha with Mushrooms is a Russian/Eastern European dish. Use toasted buckwheat groats rather than buckwheat flour.

Prep

20 min

Cook

25 min

Rest, soak, marinate or chill

10 min

Total

55 min

Servings

Difficulty

Medium

Cuisine

Russian/Eastern European

Course

Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Grain

300 g toasted buckwheat groats
600 ml water
¾ tsp salt

Finish

20 g dill

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Grain · About 20 min

Simmer 300 g toasted buckwheat groats, 600 ml water, ¾ tsp salt covered 15–20 minutes until tender; rest 10 minutes.
Check: Look for this result: tender; rest 10 minutes.
Step 1 complete

Mushrooms · About 15 min

Cook 40 g butter, 200 g onion, chopped, 500 g mushrooms, sliced, 15 g garlic, ½ tsp pepper in its butter 12–15 minutes until browned.
Check: Look for this result: browned.
Step 2 complete

Combine · About 7 min

Fluff buckwheat and fold through mushrooms and 20 g dill.Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

FAQ

What matters most when making Kasha with Mushrooms?

Use toasted buckwheat groats rather than buckwheat flour.

What can I substitute in Kasha with Mushrooms?

Use oil instead of butter for a vegan dish.

Can I prepare Kasha with Mushrooms ahead?

Prepare the measured ingredients for Kasha with Mushrooms one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.