Best 3 Kasha And Mushrooms Recipes
Kasha, a traditional Eastern European dish made from buckwheat groats, is a versatile and nutritious grain that pairs perfectly with various flavors. Whether you prefer a comforting, savory bowl of kasha or a hearty side dish, this article offers a diverse collection of kasha recipes to satisfy your taste buds.
From the classic Kasha and Mushrooms recipe, featuring earthy mushrooms and caramelized onions, to the unique Kasha Varnishkes with Bowtie Pasta, where kasha meets tender pasta in a creamy sauce, this article has something for every palate.
For those seeking a vegan option, the Vegan Kasha and Roasted Vegetables recipe combines colorful roasted vegetables with nutty kasha for a wholesome and flavorful meal. If you're in the mood for a quick and easy breakfast, try the Kasha Porridge with Berries and Nuts, where kasha takes center stage with fresh berries, crunchy nuts, and a touch of sweetness.
The article also includes a recipe for Kasha Stuffed Bell Peppers, a delightful combination of savory kasha filling wrapped in tender bell peppers. And for those who love experimenting with different cuisines, the Indian-Spiced Kasha Pilaf recipe infuses kasha with aromatic Indian spices, creating a fragrant and flavorful side dish.
With its detailed instructions and enticing photos, this article is a comprehensive guide to cooking with kasha. Whether you're a seasoned cook or just starting, you'll find a recipe here that will inspire you to create delicious and satisfying kasha dishes.
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.
KASHA WITH MUSHROOMS AND ONIONS
Make and share this Kasha With Mushrooms and Onions recipe from Food.com.
Provided by Debra Weiner
Categories Grains
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a dutch oven pot with 2 tablespoons of olive oil.
- Add sliced mushrooms and onions and saute until caramelized.
- Beat one egg in a bowl, add dried kasha and mix thoroughly.
- Heat a small skillet and add kasha/egg mixture.
- Stir until kasha kernels are separated.
- Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
- Cover for about 10 mins and turn of heat.
SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose the right type of kasha: For this recipe, buckwheat kasha is the best choice. It has a nutty flavor and a slightly chewy texture.
- Rinse the kasha before cooking: This will remove any dirt or debris.
- Use a heavy-bottomed pot: This will help to prevent the kasha from sticking.
- Bring the water to a boil before adding the kasha: This will help to prevent the kasha from clumping together.
- Cook the kasha over low heat: This will help to prevent the kasha from burning.
- Stir the kasha frequently: This will help to prevent the kasha from sticking to the pot.
- Add the mushrooms and onion towards the end of the cooking time: This will help to prevent them from becoming overcooked.
- Season the kasha to taste: You can use salt, pepper, herbs, and spices to flavor the kasha.
Conclusion:
Kasha and mushrooms is a delicious, healthy, and versatile dish. It can be served as a main course, a side dish, or a breakfast cereal. It is also a good source of protein, fiber, and vitamins. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.
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