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    You are in: Home / Recipes / Kasha Wild Mushroom Casserole Recipe
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    Kasha Wild Mushroom Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    fluffernutter's Note:

    My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think).

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    Units: US | Metric


    1. 1
      Soak the wild mushrooms in 2 cups hot water for 2 hours, then drain and reserve the water, putting it through a paper coffee filter and bringing it to a boil in a saucepan; let simmer.
    2. 2
      Melt 2 tablespoons of the butter in an ovenproof and saute the kasha for 3 to 4 minutes, then add the mushroom liquid and salt, reduce the heat, and cook, covered, until liquid is absored, about 20 minutes.
    3. 3
      While kasha cooks, in another suacepan melt 4 tablespoons the butter and saute the onions and fresh and wild mushrooms until nicely browned, 15-20 minutes; stir the mixture into the kasha.
    4. 4
      Blend together the sour cream and stock and add to the kasha; mix well and dot the top of the casserole with the remaining 2 tablespoons butter and bake at 375 until lightly browned, 15-20 minutes.

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    Nutritional Facts for Kasha Wild Mushroom Casserole

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.3
    Calories from Fat 320
    Total Fat 35.6 g
    Saturated Fat 22.2 g
    Cholesterol 86.3 mg
    Sodium 296.0 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 2.5 g
    Sugars 6.1 g
    Protein 6.2 g

    The following items or measurements are not included:

    dried kasha

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