Lunches
Buckwheat Kasha with Mushrooms and Onions
The Quirky Foodster Team
Ingredients
- 250 g (1 1/3 cups) roasted buckwheat groats (kasha)
- 500 ml (2 cups) water or vegetable stock
- 250 g (3 1/2 cups) mushrooms (chestnut or wild), sliced
- 1 large onion, finely diced
- 3 tbsp sunflower or vegetable oil, divided
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 2 tbsp fresh dill, chopped, for serving
Method
- Rinse the buckwheat groats in a fine sieve under cold water until the water runs clear.
- Bring the water or stock to a boil in a saucepan, add the buckwheat and salt, cover, and reduce heat to low.
- Simmer for 15-18 minutes without lifting the lid, until the liquid is fully absorbed and the grains are tender. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until golden, about 6-7 minutes.
- Add the mushrooms and remaining oil, and cook for 8-10 minutes until browned and any liquid has evaporated. Season with pepper.
- Fluff the cooked buckwheat with a fork and fold in the mushroom and onion mixture.
- Scatter with fresh dill and serve warm.
Introduction: Buckwheat (grechka) is one of the most fundamental grains in Russian cuisine, and during Lenten periods it becomes
a daily staple, prepared simply with sautéed mushrooms and onions in place of the butter and sour cream used the
rest of the year. This dish, known in fasting households as postnaya kasha, reflects the broader Orthodox principle of
returning to humble, plant-based food as a form of spiritual discipline, while still being genuinely satisfying and
nourishing.
Cultural Background: Buckwheat (grechka) is one of the most fundamental grains in Russian cuisine, and during Lenten periods it becomes
a daily staple, prepared simply with sautéed mushrooms and onions in place of the butter and sour cream used the
rest of the year. This dish, known in fasting households as postnaya kasha, reflects the broader Orthodox principle of
returning to humble, plant-based food as a form of spiritual discipline, while still being genuinely satisfying and
nourishing.
Tips: Toasting raw buckwheat groats in a dry pan for 2-3 minutes before boiling deepens the nutty flavor if using untoasted groats. Letting the mushrooms brown properly, without stirring too often, gives much better flavor than steaming them. Resist lifting the lid while the buckwheat simmers — steam escaping leads to unevenly cooked grains.
Variations: Add sautéed leeks or garlic alongside the onion for extra depth. Stir in a spoonful of Lenten mayonnaise or a splash of soy sauce for a richer, umami finish. Use dried porcini mushrooms (rehydrated) mixed with fresh ones for a more intense, traditional forest flavor.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in the microwave, stirring halfway through, until
piping hot.
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