Kasha and Mushrooms
Source of Recipe
Mama Leah's Jewish Kitchen by Leah Loeb Fischer
* Exported from MasterCook *
Kasha and Mushrooms
Recipe By : Leah Loeb Fischer
Serving Size : 4 Preparation Time :0:00
Categories : Grains, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup medium buckwheat groats
-- (kasha) whole, coarse, or
-- fine may be used also
1 egg
2 cups chicken stock -- boiling
or
1 chicken bouillon cube -- dissolved in
2 cups water
or
2 cups boiling water
1 1/2 teaspoons salt (less if
-- bouillon cube is used)
1/4 cup corn oil
1 large onion -- chopped
10 mushrooms (up to 12) -- sliced
salt -- to taste
In a small bowl, mix groats with egg until each groat is well coated with egg. Place in medium-size saucepan, over moderately high heat, and stir constantly with a wooden spoon until groats separate and the egg begins to dry.
Remove from heat and pour boiling chicken stock or water over kasha. Add salt and stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat and reserve.
Heat the oil in a large skillet and saute the onions until golden brown. Add the mushrooms and cook, stirring until mushrooms wilt and soften. Drain the cooked onions and mushrooms in a sieve to remove excess oil. Add the onion-mushroom mixture to the cooked kasha. Mix well and add salt if necessary.
Judi's note: You can substitute vegetable broth or water for the chicken broth to make this vegetarian.
Cuisine:
"Jewish"
Source:
"Mama Leah's Jewish Kitchen"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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