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Title: Kasha and Mushrooms
Categories: Grain Jewish Mushroom
Yield: 4 Servings
| 1 | c | Medium buckwheat groats (whole, coarse, or fine may be used |
| 1 | Egg | |
| 2 | c | Boiling chicken stock * |
| 1 1/2 | ts | ;Salt (less if cube used) |
| 1/4 | c | Corn oil |
| 1 | lg | Onion; chopped |
| 10 | lg | To 12 fresh mushrooms, sliced |
* you may use 1 Chicken Bouillon Cube dissolved in 2 c of boiling water OR 2 c boiling water.
In small bowl, mix groats w/egg until each groat is well coated w/egg. In med-sized saucepan over moderately high heat, place coated groats. Stir constantly w/wooden spoon until groats separate & egg begins to dry. Remove from heat. Pour boiling chicken stock/water over kasha. Add salt. Stir. Cover tightly & cook over low heat at a bare simmer for 10-15 mins, or until all liquid is absorbed. Remove from heat. Set aside & keep warm. In lg skillet, heat oil. Saute onions until golden brown. Add mushrooms. Cook, stirring until mushrooms wilt & soften. Using a sieve, drain cooked onions & mushrooms to remove excess oil. Add onion/mushroom mixture to cooked kasha. Mix well & add salt if necessary. Makes 4 to 6 servings.
ADVICE FROM MAMA: If you prefer a purely vegetarian dish, substitute vegetable broth or water for chicken broth. Even made w/plain water it still tastes yummy because of the sauteed onions.
Recipe: Mama Leah's Jewish Kitchen, by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
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