Prep 25 mins
Cook 20 mins
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).
- 1 ounce dried wild mushrooms, rinsed
- 1⁄2 cup butter
- 1 cup dried kasha (buckwheat groats)
- salt, to taste
- 2 large onions, chopped
- 10 ounces white button mushrooms, sliced
- 1 cup sour cream
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth
- 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.
- 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.
- 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.
- 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.