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Kasha Varnishkes with Sautéed Onions and Portobello Mushrooms

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For the Jewish holiday of Yom Kippur, it is traditional to break one’s fast with a dairy, non-meat dinner, after first breaking bread with Challah, Apple and Honey!

Our annual meal always consists of assorted Quiches, along with bagels, lox, smoked whitefish and a family favorite of Kasha Varnishkes with Portobello Mushrooms. This year, I was cracking up, as I made 4 different types of quiches for the various guests that were attending. We had the gluten-free, Spinach and Feta Quiche, The Vegetable Vegan Quiche, made with tofu, the Vegetable Quiche with no cheese, and an assortment of regular vegetarian quiches. The truth is, it is not that much extra work to accommodate everyone, and it is so nice for everyone to feel taken care of!

Below is my recipe for Kasha Varnishkes with Portobello Mushrooms. I realized that my recipe was 4 times the normal amount, because I always make it for the holidays, and everyone wants there to be enough to take home doggie bags! I did the math for you, and included the standard recipe size for you below.

 

Kasha Varnishkes with Sautéed Onions and Portobello Mushrooms
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 3 cups water
  • ¾ t. salt
  • 2 eggs
  • 1 ½ cups Buckwheat (Kasha)
  • 2 Tbs. olive oil
  • ¼ cup olive oil
  • 2 onions, coarsely chopped
  • 3 cloves garlic, minced
  • 4 large Portobello mushrooms, sliced
  • 1 Tbs. cup Aji Marin (Sweet rice wine)
  • 1 Tbs. Shoyu or Tamari
  • 1 bag Bow Tie pasta, cooked in lightly salted water, drained, and rinsed with cold water
  • ½ cup chopped parsley, washed, dried, stems removed, and chopped finely
  • Salt and pepper
Instructions
  1. Put 3 cups of water and salt into a large pot, and bring water to a boil. Meanwhile, in large bowl, whisk the eggs. Add the kasha, stirring to coat with egg mixture.
  2. In large skillet, heat the 2 Tbs. olive oil. Add kasha mixture and cook until it gets browned and crumbly. Add boiling water to the kasha, cover and simmer for 30 minutes.
  3. In large skillet, sauté the onions and garlic in ¼ cup olive oil. Cook, until slightly browned. Add the portobello mushrooms, and sauté until soft. Add Aji Marin and Shoyu. Sauté until liquid is mostly absorbed.
  4. In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper

Step-by-Step Photo Instructions

Put 3 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 2 eggs. Add the kasha, and coat with egg mixture.

In large skillet, heat the olive oil. Add kasha mixture and cook until it gets browned and crumbly. Add boiling water to the kasha, cover and simmer for 30 minutes.

In large skillet, sauté the onions and garlic in olive oil. Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add Aji Marin and Shoyu. Sauté until liquid is mostly absorbed.

In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper

 

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

One Response to Kasha Varnishkes with Sautéed Onions and Portobello Mushrooms

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