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Kasha Varnishkes with Mushroom Gravy
Created by AndrewM, Thursday, 13 January 2011


A wild twist on a classic.

  • 1 cup kasha buckwheat groats
  • 1 egg, well beaten
  • 2 T. rendered chicken fat or vegetable oil
  • 1 yellow onion, chopped
  • 2 C. chicken stock
  • Salt and freshly ground black pepper to taste
  • 1 cup pasta bow ties
  • 2 T. oil
  • 1 garlic clove, minced
  • 1/2 lb. mushrooms, thinly sliced
  • 2 t. fresh thyme, minced (1/2 t. dry)
  • 3 T. flour
  • 2.5 C. beef, chicken or vegetable stock or broth
  • 1 T. soy sauce
  • 2 T. dry sherry
  • Salt and freshly ground pepper
  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.
Additional Tips

Virtually any mushroom except firm/crisp types will work in the gravy.

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