Baked Kasha and Mushrooms RecipeOrigin: Eastern Europe Period: Traditional |
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Kasha is an Eastern European porridge typically made from buckwheat. However, in Slavic languages kasha is the generic term of 'porridge'. Ingredients:
180g kasha (buckwheat groats) 
Baked Kasha and Mushrooms Preparation:Method:Wash and rinse the kasha in plenty of water. Melt 3 tbsp of the butter in a large pan, add the kasha and cook for 3 minutes until the grains are coated in butter. Stir-in the boiling water, bring to a simmer, cover and and cook for 10 minutes. Add the remaining butter to a frying pan and use it to fry the onion until soft. Add the mushrooms and cook until all the liquid from them has evaporated then add the dill. Mix the mushrooms with the kasha and add the salt. Tip this mixture into a buttered casserole or baking dish, place in an oven pre-heated to 170°C and bake for 20 minutes. Spoon onto plates and top with the yoghurt before serving. |
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