Kasha Topped with Mushrooms in Sour Cream

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Kasha Topped with Mushrooms in Sour Cream

 

Serves 4

 

1 1/4 c kasha (medium granulation)

1 egg, lightly beaten

1 Tbsp butter

2 1/4 hot vegetable stock

1/4 tsp salt

Sauce:

3 Tbsp butter

1 large onion, diced

1 lb sliced mushrooms (6 cups sliced)

1/4 tsp thyme

dash cayenne pepper

liberal seasoning of freshly ground black pepper

1 cup sour cream

minced parsley for garnish

 

1. Combine kasha and egg in a medium-sized saucepan and stir over medium

heat until the kasha is well coated and then begins to look dry, about 3

minutes. Make a well in the center of the pan and melt the butter. Toss

with the kasha, then pour in the stock and salt. Reduce the heat to simmer

and cook, covered, until the stock is completely absorbed, about 10 minutes.

2. Meanwhile, make the sauce: Melt the butter in a large skillet over

medium-high, then add onion and saute 3 minutes. Add mushrooms, thyme,

cayenne, black pepper and cook stirring occasionally for 10 minutes, or

until mushrooms are brown and juicy.

3. Add sour cream, stir and cook 2 more minutes, or until hot and bubbly.

 

Jeanne Lemlin