Recipe: Kasha Varnishkes with Sauteed Onions and Portabella Mushrooms

Posted on October 1, 2014

4.0 from 1 reviews

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Recipe: Kasha Varnishkes with Sauteed Onions and Portabella Mushrooms

Author: Bhavani

Recipe type: side dish

Cuisine: Jewish

 

Ingredients

• 1 ? cups Buckwheat (Kasha)
• 2 eggs
• 2 Tbs. olive oil
• 3 cups boiling water
• ? t. salt
• 4 large portabella mushrooms
• 2 onions- coarsely chopped
• ? cup olive oil
• 3 cloves garlic
• 1 Tbs. Shoyu or Tamari
• 1 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it
• ? cup chopped parsley- washed, dried, stems removed, and chopped finely
• 1 Tbs. aji marin (sweet rice wine)
• S + P

Instructions

1. Put 3 cups of water and salt into a large pot, and bring to a boil.
2. Meanwhile, in large bowl, whisk the 2 eggs.
3. Add the kasha, and coat with egg mixture.
4. In large skillet, heat the olive oil.
5. Add kasha mixture. and cook until it gets browned and crumbly.
6. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes.
7. In large skillet, saut? the onions and garlic in olive oil.
8. Cook, until slightly browned. Add the portabella mushrooms, and saut? until soft.
9. Add aji marin and Shoyu. Saut? until liquid is mostly absorbed.
10. In large bowl, combine kasha, bow ties, mushroom mixture and parsley.
11. Season to taste with salt and pepper

3.2.1215

Posted in Recipes October 1, 2014 Bhavani Jaroff