Kasha Wild Mushroom Casserole
"My husband loves kasha and I don't, so we are always searching for new ways to fix it. This one is great if you love wild mushrooms. It came from a cookbook called Please to the Table (I think)."
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 ounce dried wild mushrooms, rinsed
- 1⁄2 cup butter
- 1 cup dried kasha (buckwheat groats)
- salt, to taste
- 2 large onions, chopped
- 10 ounces white button mushrooms, sliced
- 1 cup sour cream
- 1⁄2 cup chicken broth or 1/2 cup vegetable broth
directions
- Soak the wild mushrooms in 2 cups hot water for 2 hours, then drain and reserve the water, putting it through a paper coffee filter and bringing it to a boil in a saucepan; let simmer.
- Melt 2 tablespoons of the butter in an ovenproof and saute the kasha for 3 to 4 minutes, then add the mushroom liquid and salt, reduce the heat, and cook, covered, until liquid is absored, about 20 minutes.
- While kasha cooks, in another suacepan melt 4 tablespoons the butter and saute the onions and fresh and wild mushrooms until nicely browned, 15-20 minutes; stir the mixture into the kasha.
- Blend together the sour cream and stock and add to the kasha; mix well and dot the top of the casserole with the remaining 2 tablespoons butter and bake at 375 until lightly browned, 15-20 minutes.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
