Kasha and Cremini Mushrooms
Savor the earthy elegance of Kasha and Cremini Mushrooms, a hearty vegetarian dish that combines nutty buckwheat groats with the rich, umami depth of sautéed cremini mushrooms. A base of toasted buckwheat simmered in flavorful vegetable broth creates a wholesome, gluten-free foundation, while caramelized onion, garlic, and fresh thyme lend aromatic warmth to the dish. Golden mushrooms, tender and perfectly seasoned, deliver a satisfying texture and flavor contrast. Finished with a sprinkle of fresh parsley for a burst of brightness, this easy one-skillet recipe is both nutritious and packed with rustic charm. Perfect as a light main course or an earthy side dish, it’s ready in just 35 minutes—ideal for busy weeknights or cozy gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup buckwheat groats (kasha)
- 2 cups vegetable broth
- 2 tablespoons butter or olive oil
- 2 cups cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the buckwheat groats under cold water and drain well.
In a medium saucepan, toast the buckwheat groats over medium heat for 2-3 minutes, stirring constantly, until they are fragrant and slightly golden.
Pour the vegetable broth into the saucepan, bring to a boil, then reduce the heat to low and cover. Let simmer for 15 minutes or until the liquid is absorbed and the buckwheat is tender. Remove from heat and set aside.
In a large skillet, heat the butter or olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, until it becomes soft and translucent.
Stir in the garlic and fresh thyme, cooking for another 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Season the mushrooms with salt and black pepper, adjusting to taste.
Combine the cooked buckwheat with the mushroom mixture in the skillet. Gently stir until everything is evenly mixed and warmed through.
Remove from heat and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 18.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
