Kasha and Mushrooms

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“My vegetarian friend introduced me to this dish. Full of nutrients and I think it is delicious. Adapted from Moosewood.”

Ingredients Nutrition


  1. In a medium skillet, heat 1 tablespoon oil over medium heat.
  2. Add the onions and saute, stirring often.
  3. While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
  4. In a bowl, mix together the egg and kasha.
  5. When the onions have softened, add in the kasha mixture and stir well to combine.
  6. Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
  7. When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
  8. While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
  9. Remove the mushroom skillet from the heat.
  10. When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
  11. Add in the soy sauce, dill, and salt and pepper to taste.
  12. Serve hot.

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