Kasha and Mushrooms
Elevate your weeknight dinners with this hearty and wholesome Kasha and Mushrooms recipe, a classic dish that combines nutty buckwheat groats with the savory depth of sautéed mushrooms, onions, and garlic. Perfectly balanced and packed with plant-based nutrients, this quick and easy meal is ready in just 35 minutes, making it an ideal choice for busy schedules. Simmered in water or vegetable stock for extra flavor, the tender kasha pairs beautifully with golden-brown cremini or button mushrooms, while a touch of butter or olive oil adds richness. Finished with a sprinkle of fresh parsley, it’s a simple, satisfying dish that works as a comforting main course or a versatile side. Perfect for vegetarians and anyone looking to explore wholesome grain-based recipes!
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Recipe Information
Ingredients
- 1 cup buckwheat groats (kasha)
- 2 cups water or vegetable stock
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (e.g., cremini or button), sliced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the buckwheat groats under cold water and drain them well.
In a medium saucepan, bring 2 cups of water or vegetable stock to a boil. Add a pinch of salt.
Add the rinsed buckwheat groats to the saucepan, reduce the heat to low, and cover. Let it simmer for about 15 minutes, or until the liquid is absorbed and the buckwheat is tender. Remove from heat and let it sit covered.
While the buckwheat cooks, heat 1 tablespoon of butter or olive oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring occasionally, until it becomes soft and golden, about 5-7 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced mushrooms to the skillet, along with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 8-10 minutes.
Once the mushrooms are cooked, stir in the remaining butter or olive oil (1 tablespoon) for added richness.
Fluff the cooked buckwheat with a fork and add it to the skillet with the mushrooms and onions. Mix well to combine and season with additional salt and pepper to taste.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 385 mg | 8% | |
*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.
