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.
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Gauri Basnet
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Arad Farahani
[email protected]This recipe is not worth your time. It's bland and boring.
prodip sarkar
[email protected]I followed the recipe exactly and the kasha came out too dry. I added some more water and it turned out fine.
Teresa Walker
[email protected]This recipe was a little bland for my taste. I added some garlic and onion powder to give it more flavor.
Thabo Ncube
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The kasha and mushrooms were cooked perfectly and the flavors were well-balanced.
OX Hasnain
[email protected]This is one of my favorite kasha recipes. It's so flavorful and satisfying.
Abul Kalam Azad
[email protected]I love this recipe! It's so versatile. I've made it with different types of mushrooms and it's always delicious.
MD Alamin sultam
[email protected]This recipe is a keeper! It's so easy to make and it tastes amazing. I will definitely be making it again.
Sofia Coppola
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for a potluck or party.
Willford Kantchefu
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Scrapz
[email protected]I made this recipe for my family and they loved it! It's a great way to get your kids to eat their vegetables.
Muhammad yasin Ashraf
[email protected]This is a simple but delicious recipe. I love the combination of kasha and mushrooms. It's a great dish to serve for a weeknight meal.
Jennifer Obiali
[email protected]I'm not a big fan of kasha, but this recipe changed my mind. The mushrooms and onions really elevate the flavor of the kasha. I will definitely be making this again.
Okil Kamat
[email protected]This recipe is a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, so I decided to make this dish. It turned out great! The mushrooms were still flavorful and the kasha was cooked perfectly.
Melissa Crane
[email protected]I've been making this kasha and mushrooms recipe for years and it's always a crowd-pleaser. It's a great dish to serve for breakfast, lunch, or dinner.
PUBLIC ENTERTAINMENT
[email protected]This kasha and mushrooms recipe was a hit! It was easy to make and so flavorful. The mushrooms added a nice earthy flavor and the kasha was cooked perfectly. I will definitely be making this again.