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Title: Kash Varnishkes (Rose Levy Beranbaum)
Categories: Jewish Pasta
Yield: 4 Servings
| 1/2 | oz | Dry porcini mushrooms (optional) |
| 1 | c | Kasha, preferably coarse ground |
| 1 | lg | Egg |
| 1/4 | c | Plus 1 tbs goose fat or butter |
| 2 | c | Chopped onions |
| 1 | ts | Sugar |
| 5 | c | (1 lb) fresh sliced mushrooms |
| 1 | ts | Minced garlic |
| 1 | ts | Salt |
| 2 | ts | Freshly ground pepper |
| 1 | tb | Dried oregano |
| 1 3/4 | c | Boiling chicken broth |
| 2 | c | Bowtie noodles |
Directions: Soak porcini mushrooms in small amount of warm water. (Soaking water may be added to make up the 1 3/4 cup chicken broth) When they're soft, cut mushrooms into small pieces and set aside.
Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally.
Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates.
Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,
2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.
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