Buckwheat Kasha with Mushroom Gravy Recipe

Buckwheat Kasha topped with Mushroom Gravy, a dish that mirrors the robust and comforting flavors of Belarusian home-cooked meals. Imagine the nutty goodness of buckwheat kasha, paired with a savory mushroom gravy that adds depth to each bite.

Ingredients:

For Buckwheat Kasha:

• 1 cup buckwheat groats
• 2 cups water
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt to taste

For Mushroom Gravy:

• 2 cups mushrooms, sliced
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Prepare Buckwheat Kasha:
   • Rinse buckwheat groats under cold water. In a pot, toast them over medium heat until they are golden and emit a nutty aroma.
   • In a separate pan, sauté chopped onions and minced garlic in vegetable oil until softened.
   • Add the toasted buckwheat to the pan, stirring to coat with the onion and garlic mixture.
   • Pour in water, add salt, and bring to a boil. Reduce heat, cover, and simmer until the buckwheat is tender and water is absorbed.
2. Prepare Mushroom Gravy:
   • In a pan, melt butter over medium heat. Add chopped onions and sliced mushrooms, sautéing until the mushrooms release their moisture.
   • Sprinkle flour over the mushroom mixture and stir well to create a roux.
   • Gradually pour in vegetable broth, stirring continuously until the mixture thickens. Season with salt and pepper.
3. Serve:
   • Spoon the cooked Buckwheat Kasha onto plates and generously ladle Mushroom Gravy on top.
   • Garnish with fresh dill for an extra burst of flavor.