Buckwheat Kasha with Mushrooms
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- 1 oz
- dry mushrooms
- strips bacon, chopped
- onion, finely diced
- 2 Tbsp
- 1 1/2 c
- 2 3/4 c
- boiling water
1Roast the buckwheat in a dry skillet over medium heat until it's golden brown.
2Place mushrooms in a bowl, cover with hot water and let stand for about ten minutes.
3Meanwhile cook bacon in a medium pot over medium heat until golden brown and crispy, transfer to paper towel to drain.
4Remove the bacon grease except from 1 tablespoon from the pot and add onion, season with salt and let cook, covered, over medium heat for about 5-8 minutes until soft and starting to brown.
5Drain, rinse and chop the mushrooms.
6Add butter, mushrooms and Buckwheat to the pot, roast for 2-4 minutes until buckwheat starts to become aromatic.
7Add boiling water. bring to a boil, season with salt and cook on low for about 30 minutes until buckwheat has cooked through.
8Add the cooked bacon, mix well and serve with a slab of butter.