Buckwheat Kasha With Mushrooms

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5 from 2 reviews


  • 1 oz dry mushrooms
  • 34 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


  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.