For this recipe we are using a whole grain called kasha. I know you’ve seen the commercials for kasha and it was a breakfast cereal. This is not a breakfast cereal, at least I hope not since it has mushrooms and shallots in it! Kasha is simply buckwheat. My husband only remembers eating it plain, but there is so much more you can do with it. I cook it, like any grain, in chicken broth. This adds so much flavor and you really don’t need to do anything else to it if you don’t want to. I usually find buckwheat in the store in those boil-in-bags. They are a good size for two.
Mushroom and Shallot Kasha
- 1 cup buckwheat
- 1 cup chicken stock
- 2 teaspoon butter
- 2 tablespoon oil
- 1 cup wild mushrooms, sliced
- 3-4 shallots, sliced
- 1 tablespoon fresh dill weed, minced
- freshly ground black pepper
In an oven-safe covered casserole, bring the stock to a boil. Stir in the buckwheat, cover, and simmer over very low heat for 25 minutes.
Meanwhile, melt 1 teaspoon of butter in a skillet and add oil. Saute shallots until translucent and golden. Add mushrooms and saute those until they release their liquid. Remove from heat.
Preheat oven to 250 degrees F.
Stir the remaining butter, onions, and mushrooms into the kasha and season with salt and pepper. Cover the casserole and place in oven for 45 minutes.
Just before serving, stir in the dill.