Buckwheat is a highly nutritious ingredient rich in protein, fiber and vitamins. Despite its name it has nothing to do with wheat and is actually a fruit seed meaning its totally gluten free.
When I was a kid, buckwheat kasha was a mandatory part of my eating routine and, unlike other kids I really liked it.
I’m sure the main reason for it was the way my grandmother aka babushka made it – it was never dry or mushy but rather soft, pleasantly chewy and savoury, generously buttered and sooo comforting. For some mysterious reason buckwheat is highly underused in Northern America so I hope that by sharing my favorite recipe I can make some of you fall in love with it too!
Make sure to check out more amazing comforting recipes:
- Wild rice and turkey stuffed peppers
- Rich and creamy mushroom pasta
- Leek cannelloni with spinach and ricotta
Knowing that you use my recipes makes me so happy! If you end up making this buckwheat kasha with sauteed mushrooms or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
- 1 cup toasted buckwheat groats (sometimes sold as “buckwheat kasha”)*see notes
- 1 small white onion, diced
- 14 oz oyster mushrooms, sliced**
- 3 tbsp butter
- 2½ cups veggie or meat broth (can substitute for water if needed)
Instructions
- Thoroughly rinse buckwheat groats with cold water. To cook buckwheat kasha you will typically need 2 cups liquid per 1 cup of kasha, but some brands call for a different ratio so check the packaging instructions first.
- In a medium pot, mix buckwheat, 2 cups broth/water and 1 tsp salt. Quickly bring to a boil, then reduce the heat to low and cover with a tightly fitting lid. Simmer for 15-20 minutes***, then remove from heat and let stand for another 5-10 minutes (don’t open the lid, so the steam finishes cooking buckwheat gently).
- While your kasha is simmering, add 1 tbsp neutral oil (sunflower or such) and 1 tbsp butter to a skillet. Saute onions (seasoning with salt as soon as they hit the pan) over medium heat until soft and golden. Add sliced mushrooms and saute for another 15 min, until all the water is evaporated and mushrooms are golden-brown.
- Add 1/2 cup broth, bring to a simmer and remove from heat. Add kasha to the mixture to once cooked. Mix in 2 tbsp of butter and more salt, if needed. Serve immediately. Enjoy!
Notes
*If you can’t find toasted groats - you can buy raw ones and just toast them on a dry pan over medium heat for 5 minutes, until fragrant and golden-brown. **Can be substituted for baby bella ("brown button") mushrooms *** Make sure to check if there are specific instructions for simmering time on the packaging.
