Kasha and Mushrooms

Kasha and Mushroom Recipe - Vegan Food from Russia

Region / culture: Russia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Kasha and mushrooms is a delicious and hearty dish that combines the nutty flavor of kasha with the earthy taste of mushrooms. This recipe is perfect for a cozy night in or a family dinner.

History

Kasha, also known as buckwheat groats, has been a staple in Eastern European cuisine for centuries. It is often used as a substitute for rice or pasta and is a great source of fiber and nutrients. Mushrooms have also been a popular ingredient in many cuisines around the world, known for their umami flavor and meaty texture.

Ingredients

2 cups of water
2 vegetable bouillon cubes
1 can of mushrooms and pieces
onion flakes
garlic granules
herbs
1 cup of kasha
1 egg substitute

How to prepare

Boil 2 cups of water in a small saucepan. Once it reaches boiling point, add 1 veggie bouillon cube (brand unknown, usually comes in a box with 2 cubes for around 99 cents at my health food store).
Include the contents of one small can of mushroom "stems and pieces", along with the liquid.
Add desired herbs to taste, such as onion flakes, garlic granules, and a selection of dried green herbs.
Cover the pan to prevent excessive reduction - you need 2 cups of liquid for every 1 cup of kasha. Omit salt as the veggie cube provides enough seasoning.
While the broth is coming to a boil, place 1 cup of kasha (preferably whole grains or medium-cracked grains) in a larger saucepan over medium heat.
Add 1 egg substitute (such as energ) to the kasha.
Continuously stir over heat until the grains become dry again, similar to how you would cook with a real egg.
Remove the kasha pot from heat and hold it away from yourself. Slowly pour in the simmering flavored broth, taking caution as it may splatter if the pot is left over heat while adding the hot broth to the hot kasha.
Stir the mixture once, place it over low heat, and allow it to simmer for approximately 15 minutes.

Variations

Add cooked chicken or tofu for extra protein.
Use different types of mushrooms, such as shiitake or cremini, for a different flavor profile.
Stir in some sour cream or Greek yogurt for a creamy texture.

Cooking Tips & Tricks

Make sure to use whole grain or medium-cracked kasha for the best texture and flavor.

- Be careful when adding the hot broth to the kasha to avoid splattering.

- Adjust the herbs and seasonings to suit your taste preferences.

Serving Suggestions

Serve kasha and mushrooms hot, garnished with fresh herbs like parsley or dill. This dish pairs well with a side salad or steamed vegetables.

Cooking Techniques

Boil the water and broth separately before combining with the kasha to ensure even cooking.

- Stir the kasha frequently while simmering to prevent sticking to the bottom of the pan.

Ingredient Substitutions

Use chicken or beef broth instead of vegetable broth for a different flavor.

- Substitute fresh mushrooms for canned if preferred.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve kasha and mushrooms in individual bowls, garnished with a sprig of fresh herbs for a beautiful presentation. You can also sprinkle some toasted nuts or seeds on top for added crunch.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as Pinot Noir or Merlot. A side of crusty bread or garlic bread is also a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of kasha and mushrooms contains around 250 calories, making it a moderate calorie meal option.

Carbohydrates

Kasha and mushrooms are a good source of carbohydrates, providing energy for your body. One serving of this dish contains approximately 30 grams of carbohydrates.

Fats

This dish is low in fat, with only a small amount coming from the mushrooms and egg substitute. One serving contains around 5 grams of fat.

Proteins

Kasha and mushrooms are a good source of protein, with one serving containing approximately 10 grams of protein. This makes it a satisfying and filling meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly B vitamins from the kasha and mushrooms. It also contains iron, magnesium, and zinc, which are important for overall health.

Alergens

This recipe contains egg substitute, which may be a potential allergen for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Overall, kasha and mushrooms are a nutritious and balanced meal option, providing a good mix of carbohydrates, protein, and essential vitamins and minerals.

Summary

Kasha and mushrooms is a delicious and nutritious dish that is easy to prepare and full of flavor. With the nutty taste of kasha and the earthy flavor of mushrooms, this dish is sure to become a favorite in your household. Enjoy it as a comforting meal on a chilly evening or as a satisfying lunch option.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day many years ago when I stumbled upon the delicious combination of kasha and mushrooms. I had just moved to a new town and was exploring the local farmer's market when I came across a vendor selling fresh mushrooms of all kinds. Intrigued, I struck up a conversation with the vendor, a kind old woman who shared with me her recipe for kasha and mushrooms.

She told me that kasha, or buckwheat groats, was a staple in Eastern European cuisine and paired perfectly with the earthy flavor of mushrooms. I had never heard of kasha before, but I was eager to try it out. The vendor handed me a small bag of kasha and a handful of fresh mushrooms, along with a handwritten recipe on a scrap of paper. I thanked her profusely and headed home to give it a try.

That evening, I gathered the ingredients and set to work in my new kitchen. I sautéed the mushrooms in butter until they were golden brown and fragrant, then added in the kasha and some chicken broth. As the kasha simmered on the stove, it released a nutty aroma that filled the room. I couldn't wait to taste the finished dish.

When the kasha was cooked through and the mushrooms had softened, I took a bite and was instantly transported to a world of savory comfort. The nuttiness of the kasha paired perfectly with the earthy mushrooms, creating a dish that was both satisfying and delicious. I knew I had stumbled upon something special.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my taste. Sometimes I add in a splash of white wine for a hint of acidity, or sprinkle in some fresh herbs for added flavor. Each time I make it, I am reminded of that kind old vendor at the farmer's market who shared her recipe with me.

As I continued to explore the world of cooking, I discovered that kasha and mushrooms were just the beginning. I learned how to make pierogies from a Polish neighbor, borscht from a Russian friend, and schnitzel from a German colleague. Each recipe taught me something new about the world and its diverse culinary traditions.

But no matter how many recipes I collected, kasha and mushrooms remained a favorite in my repertoire. It was a dish that never failed to bring me joy and comfort, no matter the circumstances. Whether I was celebrating a special occasion or simply craving a hearty meal, kasha and mushrooms always hit the spot.

As I grew older and passed down my recipes to my own children and grandchildren, I always made sure to include kasha and mushrooms in the mix. It was a dish that held a special place in my heart, a reminder of that fateful day at the farmer's market and the kind vendor who shared her recipe with me.

Now, as I sit in my cozy kitchen, surrounded by loved ones and the aroma of kasha and mushrooms wafting through the air, I can't help but feel grateful for the simple pleasures in life. Cooking has always been my passion, my creative outlet, and my way of bringing people together. And as long as I have my trusty recipe for kasha and mushrooms, I know that I will always have a piece of my culinary journey to savor and share with those I hold dear.