Buckwheat Kasha with Mushrooms

Marion Wilting


Adapted from www.olgasflavorfactory.com


★★★★★ 3 votes

15 Min
30 Min
Stove Top


  • 1 oz
    dry mushrooms
  • 3-4
    strips bacon, chopped
  • 1
    onion, finely diced
  • 2 Tbsp
  • 1 1/2 c
  • 2 3/4 c
    boiling water
  • ·

How to Make Buckwheat Kasha with Mushrooms


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

Printable Recipe Card

About Buckwheat Kasha with Mushrooms

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: Eastern European
Dietary Needs: Gluten-Free
Hashtag: #Buckwheat

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