1. In a medium skillet, heat the olive oil.
2. Add the garlic, mushrooms and thyme and cook over medium high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes.
3. 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.
4. Cover gravy and keep warm.
5. In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg.
6. 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.
7. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
8. 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.
9. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
10. Top kasha/pasta with the mushroom gravy in a large serving bowl.

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