Buckwheat Kasha with Wild Mushrooms
The Quirky Foodster Team
Ingredients
- Buckwheat groats (kasha) — 250 g (8.8 oz)
- Water or vegetable stock — 500 ml (2 cups)
- Mixed wild or chestnut mushrooms — 300 g (10.6 oz)
- whole Onion, finely chopped
- Butter — 40 g (1.4 oz)
- Salt — 1 tsp
- Black pepper, ground — 0.5 tsp
- Fresh dill, chopped — 2 tbsp
Method
- Rinse the buckwheat groats and toast them in a dry saucepan over medium heat for 2 minutes until fragrant.
- Add the water or stock and a pinch of salt, bring to the boil, then cover and simmer on low heat for 12-15 minutes until the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Meanwhile, melt the butter in a frying pan and cook the onion over medium heat for 4 minutes until soft.
- Add the mushrooms and cook for 6-8 minutes until browned and any liquid has evaporated.
- Season the mushrooms with salt and pepper, then fold them through the cooked buckwheat.
- Scatter with fresh dill and serve warm.
Introduction: Buckwheat has grown across Belarus for centuries, thriving in poorer soils where wheat struggled, and toasted buckwheat groats, or kasha, became a dietary cornerstone eaten as a simple lunch, side dish or stuffing.
Cultural Background: Buckwheat has grown across Belarus for centuries, thriving in poorer soils where wheat struggled, and toasted buckwheat groats, or kasha, became a dietary cornerstone eaten as a simple lunch, side dish or stuffing. Combined with foraged wild mushrooms — a Belarusian forest tradition given the country’s extensive woodland — this dish reflects the rural, self-sufficient character of traditional cooking.
Tips: Toasting the raw groats before boiling deepens their nutty flavour considerably. A splash of sour cream stirred through just before serving adds richness.
Variations: Naturally vegan when made with vegetable stock and no dairy — simply use oil instead of butter. Add cooked bacon lardons for a heartier, meat-based version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of water, stirring occasionally.
FAQs:
Q: Can I use dried mushrooms?
A: Yes — rehydrate 30g dried mushrooms in warm water for 20 minutes, then chop and use the soaking liquid as part of the cooking water.
- Buckwheat groats (kasha) — 250 g (8.8 oz)
- Water or vegetable stock — 500 ml (2 cups)
- Mixed wild or chestnut mushrooms — 300 g (10.6 oz)
- whole Onion, finely chopped
- Butter — 40 g (1.4 oz)
- Salt — 1 tsp
- Black pepper, ground — 0.5 tsp
- Fresh dill, chopped — 2 tbsp
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