Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Grain
Mushrooms
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Grain · About 20 min
- Simmer 300 g toasted buckwheat groats, 600 ml water, ¾ tsp salt covered 15–20 minutes until tender; rest 10 minutes.
Check: Look for this result: tender; rest 10 minutes.
Mushrooms · About 15 min
- Cook 40 g butter, 200 g onion, chopped, 500 g mushrooms, sliced, 15 g garlic, ½ tsp pepper in its butter 12–15 minutes until browned.
Check: Look for this result: browned.
Combine · About 7 min
- Fluff buckwheat and fold through mushrooms and 20 g dill.
Tips
- Use toasted buckwheat groats rather than buckwheat flour.
- Judge Kasha with Mushrooms by the texture and doneness signs in its steps. Your pan and heat affect how long Kasha with Mushrooms takes to cook.
Substitutions
- In Kasha with Mushrooms, replace butter for a vegan dish with oil.
Storage
- Get perishable Kasha with Mushrooms into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kasha with Mushrooms within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Kasha with Mushrooms to 74°C / 165°F, stirring or turning it for even heating. When Kasha with Mushrooms is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Kasha with Mushrooms includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kasha with Mushrooms becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Kasha with Mushrooms one day ahead. For Kasha with Mushrooms, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kasha with Mushrooms on the day of serving.
FAQ
What matters most when making Kasha with Mushrooms?
Use toasted buckwheat groats rather than buckwheat flour.
What can I substitute in Kasha with Mushrooms?
In Kasha with Mushrooms, replace butter for a vegan dish with oil.
Can I prepare Kasha with Mushrooms ahead?
Prepare the measured ingredients for Kasha with Mushrooms one day ahead. For Kasha with Mushrooms, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kasha with Mushrooms on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
