Buckwheat Kasha Recipe with Dried Mushrooms

Wild Mushroom Buckwheat Kasha Recipe

Written by Becky

One Handed Recipes for New Moms– A series of recipes for new moms and other busy folks trying to eat healthy without a lot of effort. Recipe:  Bulgar Kasha Recipe with Wild Mushrooms

Buckwheat Kasha Recipe with Dried Mushrooms

Anastasia generously shared not only her ideas for breakfast but also for a healthy and easy lunch or dinner.  On Monday I shared her Apricot Millet Breakfast Kasha along with a description of what Kasha is and the many benefits of eating grains as a new mom. Both of her recipes are so versatile because you can substitute the grain and the vegetable or fruit with what you have on hand. For today’s recipe, if you don’t have dried mushrooms you can use fresh mushrooms and skip the rehydrating step or use zucchini or broccoli instead. At first glance the recipe looks like it has a lot of steps but it really has a lot of non-active time.  The time you actually have to be actively cooking is just about 10-15 minutes or less. Soak the mushrooms while you feed the baby or cook the grains while you’re reading a book with him. And once it’s cooked you’ll have lunch made for 2-3 days – just reheat and enjoy.  I enjoyed the leftovers with a fried egg on top!

Buckwheat Kasha Recipe with Dried Mushrooms

While we waited for our grians to cook these guys were also enjoying eachothers company.

One of the things I love about Anastasia are the quotes that she busts out about motherhood. Here are a few:

‘Having a baby is like getting a tatoo on your face – you butter be sure about it first.’

‘Cleaning up after a baby is like shoveling snow when its still snowing.’

Buckwheat Kasha Recipe with Dried Mushrooms

This recipe originated at a monastery in Russia.  It’s original name translates to something like Kasha of the Monastary.  It was cooked and enjoyed during times of fasting as a simple and nourishing meal.

Wild Mushroom Buckwheat Kasha Recipe

Rating: 51

Total Time: 20 minutes

Yield: 2-3 servings

a simple buckwheat grain meal with a boost of flavor from dried mushrooms

Ingredients

  • 1/2 onion, diced
  • 1/4 cup dried forrest mushrooms (or whatever vegetable you have on hand)
  • 1 tablespoon olive oil
  • 1 cup buckwheat
  • 2 1/2 cups water
  • salt

Instructions

    re-hydrating dried mushrooms
  1. soak dried mushrooms for at least 1 hour in hot water. Boil in same water for .5-1 hour.
  2. Buckwheat Mushroom Kasha
  3. Bring buckwheat and 2 1/2 cups water to a boil then simmer for 15 minutes.
  4. Meanwhile, sauté onion and mushrooms until onion is golden and soft (about 5 minutes).
  5. Mix cooked buckwheat with mushrooms and onion then salt to taste.

Notes

dried mushrooms boost the flavor of this dish but fresh mushrooms may also be used. You can also substitute and vegetable you have around the house for the mushrooms. when purchasing buckwheat make sure and buy roasted buckwheat or you can roast it by toasting the grain on a fry pan (no oil added) for 1-2 minutes over medium high heat. Un-roasted buckwheat will be mushy when cooked.

http://www.thevintagemixer.com/2013/09/wild-mushroom-buckwheat-kasha-recipe/

Comments (6)

    • It was good for me to get some direct instruction for dried mushrooms too! They add so much flavor to a dish! Also, she told me to always use the water you soak the mushrooms in as broth in other dishes!

  1. So, I’m not a big mushroom fan but the husband is. I think this is going to be a great lunch to send with him! Love buckwheat and so glad to see it in more recipes!

  2. I love that this was called Kasha of the Monastary! I’ve only worked with buckwheat once, but I’d like to try more savory dishes like this one. Looks great.

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