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
- 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 the kasha mixture to the boiling water, cover and simmer for 30 minutes.
- In large skillet, saut? the onions and garlic in olive oil.
- Cook, until slightly browned. Add the portabella mushrooms, and saut? until soft.
- Add aji marin and Shoyu. Saut? until liquid is mostly absorbed.
- In large bowl, combine kasha, bow ties, mushroom mixture and parsley.
- Season to taste with salt and pepper
One Response to Recipe: Kasha Varnishkes with Sauteed Onions and Portabella Mushrooms