Kasha Varnishkes with Mushroom Gravy
Description
A wild twist on a classic.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 1 cup kasha buckwheat groats
- 1 egg, well beaten
- 2 T. rendered chicken fat or vegetable oil
- 1 yellow onion, chopped
- 2 C. chicken stock
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
- 2 T. oil
- 1 garlic clove, minced
- 1/2 lb. mushrooms, thinly sliced
- 2 t. fresh thyme, minced (1/2 t. dry)
- 3 T. flour
- 2.5 C. beef, chicken or vegetable stock or broth
- 1 T. soy sauce
- 2 T. dry sherry
- Salt and freshly ground pepper
Methods/steps
- In a medium skillet, heat the olive oil.
- Add the garlic, mushrooms and thyme and cook over medium high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes.
- Stir in the flour, then add the water, soy sauce and sherry and stir constantly until a smooth sauce forms. Simmer over moderate heat, stirring a few times, until thickened, about 3 minutes; season with salt and pepper.
- Cover gravy and keep warm.
- In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg.
- Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
- Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
- In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
- In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
- Top kasha/pasta with the mushroom gravy in a large serving bowl.
Additional Tips
Virtually any mushroom except firm/crisp types will work in the gravy.
Reviews
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