Imagine a dish that transports you to the cozy kitchens of Eastern Europe with just one bite - a magical blend of nutty buckwheat, deeply caramelized mushrooms, and sweet golden onions that will revolutionize your understanding of comfort food. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into a symphony of rich, earthy flavors that will make your taste buds dance with delight. Whether you're a seasoned cook or a curious food adventurer, this Kasha with Caramelized Mushrooms and Onions promises to be your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 1 cup kasha (buckwheat groats)
- 2 cups vegetable broth
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the kasha (buckwheat groats) thoroughly under cold water to remove any debris or excess starch.
- In a medium saucepan, heat the vegetable broth to a gentle simmer. Keep warm but not boiling.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown, approximately 10-12 minutes.
- Add sliced mushrooms to the caramelizing onions. Continue cooking for an additional 5-7 minutes until mushrooms are deeply browned and have released their moisture.
- In a separate dry skillet, toast the kasha over medium-high heat for 2-3 minutes, stirring constantly to prevent burning. This helps enhance the nutty flavor of the buckwheat.
- Pour the hot vegetable broth over the toasted kasha. Reduce heat to low, cover the pan, and simmer for 15-18 minutes until liquid is absorbed and grains are tender.
- Once kasha is cooked, fluff with a fork and gently fold in the caramelized onions and mushrooms.
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving dish, dot with remaining butter, and garnish with freshly chopped parsley.
- Serve hot as a side dish or light main course, enjoying the rich, earthy flavors of the caramelized vegetables and nutty kasha.
Tips
- Toasting the kasha is crucial - it unlocks a deep, nutty flavor and prevents the grains from becoming mushy. Use a dry skillet and stir constantly to avoid burning.
- Patience is key when caramelizing onions and mushrooms. Low and slow is the secret to developing those rich, complex flavors.
- Use fresh, high-quality vegetable broth for the best taste. Homemade is ideal, but a good-quality store-bought broth works well too.
- Don't skip the final step of dotting with butter and garnishing with fresh parsley - these small touches elevate the entire dish.
- For extra depth, consider adding a splash of white wine while caramelizing the vegetables or a sprinkle of fresh thyme.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 8g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
