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.


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


  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.

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