Kasha with Bow Ties and Mushrooms

Kasha with Bow Ties and Mushrooms Recipe - Vegetarian Food from Russia

Region / culture: Russia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kasha with Bow Ties 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 dinner or a special occasion.

History

Kasha, also known as buckwheat groats, has been a staple in Eastern European cuisine for centuries. It is often used in traditional dishes like kasha varnishkes, which combines kasha with bow tie pasta. The addition of mushrooms adds a rich and savory flavor to the dish.

Ingredients

1 cup dried small bow-tie pasta
2.25 cups vegetable broth
1 tsp coarse salt
0.5 tsp freshly ground pepper
1 cup uncooked kasha
0.5 cup chopped fresh parsley
1 tbsp olive oil
2 medium onions, halved and thinly sliced
2 large cloves garlic, minced
12 oz (340 g) fresh mushrooms, such as stemmed shiitake, cremini or button, thinly sliced
2 to 3 tsp chopped fresh oregano
2 tsp chopped fresh thyme
juice of 1 large lemon

How to prepare

Bring a large pot of lightly salted water to a boil. Add pasta and stir to prevent sticking. Cook the pasta until it is just tender, which should take about 5 to 6 minutes. Drain the pasta and set it aside.
While the pasta is cooking, in a small saucepan, bring 2 cups of broth, 0.5 tsp of salt, and 0.25 tsp of pepper to a boil over high heat. Add kasha, cover, and reduce the heat to low. Let it simmer until the kasha is tender, which should take about 10 minutes. Transfer the cooked kasha to a bowl and fluff it with a fork. Gently mix in parsley and the cooked bow ties. Set it aside.
While the kasha is cooking, heat oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until they are softened, which should take about 7 to 8 minutes. Add garlic and cook, stirring, for 30 seconds (reduce the heat if necessary to prevent the garlic from burning). Stir in mushrooms, the remaining 0.5 tsp of salt, and 0.25 tsp of pepper. Mix well and reduce the heat to medium.
Stir in oregano, thyme, and lemon juice and cook, stirring often, until the mushrooms release their liquid and soften, which should take about 4 to 6 minutes. Stir in the remaining 0.25 cup of broth and heat it through, stirring occasionally, for about 2 minutes.
Spoon the mushroom mixture on top of the kasha mixture and serve it hot.

Variations

Add cooked chicken or tofu for extra protein.
Stir in some chopped sun-dried tomatoes for a burst of flavor.
Top with grated Parmesan cheese before serving.

Cooking Tips & Tricks

Be sure to cook the pasta until it is just tender to avoid overcooking.

- Fluff the kasha with a fork after cooking to ensure a light and fluffy texture.

- Use a mix of different types of mushrooms for a more complex flavor profile.

Serving Suggestions

Serve the kasha with bow ties and mushrooms with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Boil pasta until just tender.

- Simmer kasha in broth until tender.

- Sauté onions, garlic, and mushrooms until softened.

Ingredient Substitutions

Use quinoa or rice in place of kasha.

- Substitute vegetable broth with chicken broth for a different flavor.

- Use any type of mushrooms you prefer.

Make Ahead Tips

Cook the pasta and kasha ahead of time and store them separately in the refrigerator.

- Sauté the mushrooms and onions in advance and reheat before serving.

Presentation Ideas

Garnish with fresh parsley or a sprinkle of chopped nuts. - Serve in individual bowls for a more elegant presentation.

Pairing Recommendations

Pair with a glass of red wine like Pinot Noir or Merlot.

- Serve with a side of crusty bread for dipping.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

230

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

Contains wheat (pasta)

Summary

This dish is a good source of carbohydrates, fiber, and protein. It also provides essential vitamins and minerals like vitamin C and iron.

Summary

Kasha with Bow Ties and Mushrooms is a comforting and flavorful dish that is perfect for a cozy night in. With a mix of hearty grains, savory mushrooms, and aromatic herbs, this recipe is sure to become a new favorite in your meal rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my mother. As I turned the pages, a recipe for Kasha with Bow Ties and Mushrooms caught my eye. The combination of earthy buckwheat kasha, tender mushrooms, and delicate bow tie pasta sounded like the perfect comfort food for a cozy evening at home.

I had never made kasha before, but I was eager to try something new. I remembered my mother telling me about the first time she had tried kasha as a young girl, and how she had fallen in love with its nutty flavor and hearty texture. I knew that I had to give it a try.

I set out to gather all the ingredients I would need for the dish. I made a trip to the local market to pick up some fresh mushrooms, bow tie pasta, and of course, the star of the show - buckwheat kasha. As I walked through the aisles of the market, I could feel my excitement building. I couldn't wait to get home and start cooking.

When I got back to my kitchen, I laid out all the ingredients on the counter and took a moment to appreciate their beauty. The mushrooms were plump and earthy, the pasta was delicate and elegant, and the kasha was hearty and comforting. I knew that these ingredients were meant to be together.

I started by cooking the kasha according to the package instructions. As it simmered on the stove, I could smell its nutty aroma filling the kitchen. It reminded me of the cozy winters I had spent as a child, sitting by the fire with a bowl of warm soup in my hands.

Next, I sautéed the mushrooms in a hot pan with a bit of butter and garlic. The mushrooms sizzled and released their rich, earthy scent into the air. I could feel my mouth watering as I watched them cook.

Once the kasha was done and the mushrooms were perfectly browned, I combined them in a large mixing bowl with the cooked bow tie pasta. I tossed everything together with a bit of olive oil, salt, and pepper, and then served it up in a big, steaming bowl.

As I took my first bite of the kasha with bow ties and mushrooms, I knew that I had found a new favorite dish. The nuttiness of the kasha paired perfectly with the earthy mushrooms and the delicate pasta. Each bite was a symphony of flavors and textures that danced across my taste buds.

I couldn't wait to share this recipe with my friends and family. I knew that they would love it just as much as I did. And so, I made a promise to myself that I would always keep this recipe close to my heart, and pass it down to future generations so that they too could experience the joy of cooking and sharing a meal made with love.