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
Recipe by iEatGreen at https://www.ieatgreen.com/kasha-varnishkes-with-sauteed-onions-and-portobello-mushrooms/