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Kasha with Mushrooms    Veg  HT  ACC  Russian  40mins

Serves 4    Hot  Vegetarian  Grains Vegetables  Herbs   Accompaniment  Gluten Wheat free  Russia Europe

Ingredients
175g/6oz Toasted Buckwheat
1 Egg, lightly beaten
5 tbsp Butter
1 large Onion, very finely chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Vegetable Stock
Salt and Black Pepper
225g/8oz Mushrooms, chopped
3 tbsp freshly chopped Parsley
2 tbsp Sour Cream

Instructions

1. Place the buckwheat and egg in a small mixing bowl and mix well.

2. Heat a frying pan until hot then add the buckwheat mixture and cook over a medium heat, stirring, for about 3 minutes, until the grains separate and the mixture is dry. Remove from the heat and set aside.

3. Melt 3 tablespoons of the butter in a large saucepan then add the onion and garlic and sauté until softened.

4. Add the buckwheat mixture and stock to the pan, season with salt and pepper, cover, and simmer over a low heat for 15 minutes or until the kasha is tender and the liquid has been absorbed.

5. Meanwhile, heat the remaining 2 tablespoons butter in a small frying pan, add the mushrooms and sauté until the mushrooms are tender and all the liquid has evaporated.

6. Once the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream. Serve hot.

 

More Grains Recipes  |  More Russian Recipes

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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