Kasha with Onions and Mushrooms Recipe

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

Kasha and dark-fried onions: Perfect expat Jewish food.

Kasha, known to much of the world as buckwheat, is a staple in many Eastern European countries.

Roasting the kasha before cooking it gives it a delicious nutty taste, and rolling it in beaten egg keeps every kernel separated and plump. Do not skip either of these very quick steps, or you will get mush. You can buy it already roasted: In this case skip the egg coating and the toasting.

Experiment with other grains, adjusting the amount of liquid to the grain you are using: steel-cut oats, quinoa, millet, lentils, rice, etc. In this case, skip the step where you toast the grain and roll it in egg: Only buckwheat requires it (just to be clear: other grains: no toasting, no coating in egg).

I make this classic dish sans varnishkes (small bow tie noodles):

I want to keep the dish whole grain and no pasta for a change, loaded with the good starch, and free of gluten. Still if you are attached to the tiny bow tie noodles, throw them in, just a little handful for garnish.

Good Sephardi that I am, it took me quite some time to love the decidedly acquired foreign taste of kasha, but now I can’t be without it. I have it for hot cereal breakfast (cream of buckwheat, or fine granulation buckwheat), throw it in soups and salads, and even use the flour in cookies and crepes: Besides hearty and delicious, it is a real powerhouse!