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Kasha with mushrooms, served in a simple pot showing delicious kasha
Savoury and nutritious buckwheat kasha with fried mushrooms

Buckwheat kasha with mushrooms

Author: Flavelo
Recipes Side Dishes
The marriage of buckwheat and mushrooms was made in heaven (or rather, the Russian forests). Both possess that deep, earthy 'umami' flavour profile, making this one of the most satisfying meat-free dishes. The texture of fried mushrooms and the soft buckwheat make this dish unforgettable.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine Russian / Polish

Ingredients

Equipment Needed

  • Frying pan for mushrooms
  • Saucepan for kasha

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the buckwheat and cook in the traditional way (2:1 water ratio, salt, covered for 15 minutes), then rest.

Tip: We cook the kasha separately so the mushrooms don't make it soggy.
2 ✓

Meanwhile, clean the mushrooms (wipe or peel, don't wash), and slice.

Tip: Mushrooms suck up water like a sponge. If you wash them, it's hard to brown them nicely.
3 ✓

Heat oil in a frying pan until smoking, throw in the mushrooms. Don't stir immediately, let them brown.

Tip: The Maillard reaction (browning) provides flavour. This requires high heat and patience.
4 ✓

When the mushrooms are golden brown, season with salt and pepper. (If using onion, fry it before the mushrooms).

Tip: Only add salt at the end, otherwise they release liquid.
5 ✓

Toss the cooked buckwheat with the fried mushrooms, and warm through for 1-2 minutes.

Tip: The flavours 'marry' at this point.

Recipe FAQ

Why are my mushrooms watery?
If you put too many mushrooms in the pan, or salt them too early, they release juice and stew. Fry in batches over high heat!

Ingredients

  • 200 g Buckwheat groats
  • 400 ml Water
  • 1 tsp Salt
  • 200 g Mushrooms (button or wild)
  • 1 whole Red onion (optional, but recommended)
  • 2 tbsp Oil or butter