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Ukrainian Buckwheat Kasha with Mushrooms and Onions
A staple in Ukrainian cuisine, this savory buckwheat kasha (porridge) is cooked with sautéed mushrooms and onions, creating a deeply flavorful and satisfying vegetarian dish. It can be served as a side or a main course.
🧂 Ainekset
- 2 cups Buckwheat groats
- 4 cups Water or vegetable broth
- 400 g Mushrooms(sliced (cremini or mixed wild mushrooms recommended))
- 2 medium Onions(finely chopped)
- 3 tbsp Butter or vegetable oil
- 2 cloves Garlic(minced)
- 0.25 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Rinse the buckwheat groats under cold running water until the water runs clear. Drain well.
💡 Ammattilaisvinkit: Rinsing removes any bitterness. - 2
In a medium saucepan, combine the rinsed buckwheat with water or vegetable broth, salt, and pepper. Bring to a boil.
💡 Ammattilaisvinkit: Use good quality broth for more flavor. - 3
Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender.
⏱️ 20 minutes💡 Ammattilaisvinkit: Avoid lifting the lid during cooking. - 4
While the buckwheat is cooking, heat butter or oil in a large skillet over medium heat. Add the chopped onions and sauté until softened and translucent.
⏱️ 5-7 minutes💡 Ammattilaisvinkit: Cook onions slowly to bring out their sweetness. - 5
Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown.
⏱️ 10-15 minutes💡 Ammattilaisvinkit: Don't overcrowd the pan; cook mushrooms in batches if necessary for proper browning. - 6
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 7
Once the buckwheat is cooked, fluff it with a fork. Stir in the sautéed mushroom and onion mixture.
💡 Ammattilaisvinkit: Gently fold the ingredients together to avoid mashing the buckwheat. - 8
Taste and adjust seasoning with salt and pepper as needed.
💡 Ammattilaisvinkit: Seasoning is key to a delicious kasha. - 9
Serve hot, garnished with fresh chopped parsley.
💡 Ammattilaisvinkit: Parsley adds a fresh contrast to the earthy flavors.
💡 Ammattilaisvinkit
- ✓Toasted buckwheat has a nuttier flavor. You can toast the rinsed groats in a dry skillet over medium heat for a few minutes until fragrant before adding liquid.
- ✓For a richer, non-vegetarian version, you can sauté the mushrooms and onions in bacon fat.
- ✓Leftover kasha can be reheated and is delicious as a breakfast porridge or a side dish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of sour cream or a knob of butter to the finished kasha for extra richness.
- Incorporate other vegetables like diced bell peppers or zucchini.
- For a heartier meal, add cooked shredded chicken or pork.