Kasha with Mushrooms and Onions (Russia)

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Kasha with Mushrooms and Onions (Russia)

Source: Encyclopedia of European Cooking

 

 

2 oz (55 g) dried mushrooms

1 1/2 (English) pints (29 fl oz) (850 ml) water

1 teaspoon salt

1 Ib (450 g) buckwheat

3 tablespoons (9 tsp) vegan margarine

2 onions

 

 

Wash the mushrooms and leave in cold water for about an hour. When the

mushrooms are swollen, take out and chop finely. Put the mushrooms

back into the same water, add salt and boil for 10 to 15 minutes. Fry

the buckwheat in 2 tablespoons (6 tsp) of margarine, add to the

mushrooms in water and continue cooking, stirring well, until the

kasha thickens. Chop the onions finely, fry in margarine and add to

the mixture. Put into a slow oven (275 to 300 F) (135 to 145 C),

cover, and cook for 1 1/2 hours.