Kasha with Mushroom Paprikash

25 November 2007 at 20:03 Leave a comment

I’ve been having a kasha craving for a week or so now. It must be the change of season. Toasty, fluffy buckwheat is one of the best things I know to eat when the weather gets damp and cold.

I resurrected a dish I used to eat all the time when I lived in Washington, DC five years ago. This is the way my cravings work. I get hooked on a particular meal and then cook it until I’m tired of it. After a few years, I can start eating it again.

  • 1 cup stock, broth or water
  • 3 tablespoons butter or margarine
  • 1 egg white, whisked until just frothy
  • 1/2 cup kasha
  • 1 10-ounce box of button mushrooms (or a combination of various types of cultivated and wild mushrooms), washed, stemmed and sliced
  • 2 teaspoons paprika
  • 1/4 cup sour cream (low-fat is fine)
  • salt and pepper to taste
  1. Bring stock and 1 tablespoon of the butter to a boil in a small sauce pan.
  2. While the liquid is heating, stir egg white into dry kasha.
  3. Spread the grain in a medium non-stick skillet over medium high heat.
  4. Add kasha and toast until grains are dry and fragrant. Stir constantly to break up any clumps that form.
  5. Add boiling stock to skillet. Reduce heat to low. Cover and steam until liquid is absorbed and kasha is fluffy — about 7 – 10 minutes.
  6. While kasha steams, heat butter until foamy in a large skillet over medium high heat. Add mushrooms and sauté.
  7. When the mushrooms are almost cooked, stir in paprika and sauté a minute more. Stir in sour cream and reduce heat to low. Season with salt and pepper to taste.
  8. When kasha is steamed fluff with a fork and serve topped with the mushrooms.

Serves: 2 (or 1 with leftovers for the next day)

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Entry filed under: Food, NaBloPoMo. Tags: , , , .

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