Buckwheat Kasha With Mushrooms – Гречневая Каша с Грибами

Buckwheat Kasha With Mushrooms-1-6

Kasha is a backbone of Russian cuisine. Although kasha is porridge made from all kinds of grains, one of the most common kashas is grechnevaya kasha – buckwheat kasha. In fact, Russia is the #1 producer of buckwheat. There is an old Russian proverb that states “Каша – матушка наша, а хлебец ржаной – отец наш родной” – (Kasha is our mother, bread is our father).

Kasha is very filling and nutritious. During the long, harsh Russian winters, kasha was served in many different ways. This recipe is a very classic preparation. Russians ate a lot of salt pork and mushrooms to make up for the lack of fresh meat. Many dishes incorporated these two ingredients. Savory, flavorful and so delicious, this kasha will satisfy our modern tastebuds just as it did our ancestors.

Yields: 6-8 servings

Ingredients:

1 oz dry mushrooms

3-4 strips of bacon, sliced into small portions (lardons)

1 onion, finely diced

2 Tablespoons butter

1 1/2 cups buckwheat

2 3/4 cups boiling water

Salt

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Buckwheat is sold in raw or roasted form. If available, I always buy the roasted variety. If you can’t find it, it’s very easy to roast it yourself. On a dry skillet over medium heat, roast the buckwheat until it’s a golden brown color, like this.  IMG_6075

Re-hydrate the mushrooms in hot water. Place them in a bowl and cover them with water. As they stand in the water, the mushrooms will re-hydrate and  become softer and a lot of residue and dirt will sink to the bottom of the bowl. Let it stand while you are prepping the rest of the ingredients.  IMG_6031

Drain the mushrooms and rinse in water to make sure no grit remains. Chop the mushrooms.  IMG_6044

In a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.  IMG_6034

Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.  IMG_6039

Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.

This will give the buckwheat a much more intense and delicious roasted flavor. It also coats each grain in butter ensuring that the end result is porous, feathery and fluffy, not one big mass of lumpy porridge.

IMG_6060

Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through. You can add the bacon to the kasha when adding the water or stir it in when the kasha is cooked. Add a slab of butter to the warm kasha when serving. Another Russian proverb states that you can’t spoil kasha with too much butter – “Маслом кашу не испортишь.”:).

Buckwheat Kasha With Mushrooms-1-7

Buckwheat Kasha With Mushrooms-1-6

Buckwheat Kasha With Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Russian
Serves: 6-8
Ingredients
  • 1 oz dry mushrooms
  • 3-4 strips of bacon, sliced into small portions (lardons)
  • 1 onion, finely diced
  • 2 Tablespoons butter
  • 1½ cups buckwheat
  • 2¾ cups boiling water
  • Salt
Instructions
  1. On a dry skillet over medium heat, roast the buckwheat until it's a golden brown color.
  2. Re-hydrate the mushrooms by placing in a bowl and covering with hot water.Let it stand for about ten minutes.
  3. Meanwhile, in a medium pot, cook bacon over medium heat until golden brown and crispy. Transfer with a slotted spoon to drain on a paper towel.
  4. Pour out all the bacon grease, except 1 Tablespoon and cook the onion, seasoning with salt, in the same pot, over medium heat 5-8 min, covered, until soft and beginning to brown.
  5. Drain, rinse and chop the mushrooms.
  6. Add the butter, mushrooms and buckwheat. Roast for 2-4 min, until the buckwheat is aromatic.
  7. Pour in the boiling water, bring to a boil, season with salt, reduce the heat to low and cook for about 30 min, until the buckwheat has cooked through.
  8. Add the bacon to the kasha when adding the water or stir it in when the kasha is cooked.
  9. Add a slab of butter to the warm kasha when serving.

 

 

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Comments

    • says

      I was amazed at how much depth and intense flavor they give the buckwheat. It’s no wonder onions, mushrooms and bacon are aromatics – they infuse the whole dish with aroma:)

  1. Maria N. says

    Olga, I noticed you use dry mushrooms in your recipes quite a bit. Is their any substitute for some of them. I live in a small town, and dry mushrooms aren’t always available.

  2. Tallya says

    Hi,

    Reading your recipes always satisfies my soul. Although some things I don’t quite agree with, as they don’t always collaborate with what the Bible says. And some things I am still learning about… Have you seen documentaries such as “Forks over knives,” “Fat, sick, and nearly dead” I love being informed on every level! You are beautiful and I’m happy to see that you and your husband seem so in sync. Thanks for your hard work

  3. Helen says

    I really liked this recipe. I used fresh mushrooms and turkey bacon with avocado oil :) still very tasty. Thank for great ideas. Seems like i can’t stop eating eat ;)

  4. Jackie Nichol says

    I can’t wait to try this with a few little changes. Being vegan, I’m either going to use some smoked paprika or some liquid smoke and I’m going to use more onions and fresh mushrooms. I can taste it now. Yummmmy

    Thanks so much for such a great idea!

    • says

      Mushrooms and onions with buckwheat are a really great taste combination:). I sometimes don’t add any bacon at all, and it tastes just as wonderful. Enjoy, Jackie.

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