Buckwheat Kasha with Mushrooms
Recipes · Breakfast · Recipe, Typed Supps
A savoury breakfast grain from Eastern Europe, for people who have never once wanted fruit at 7am.
Allergens and patterns
Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2/3 cup, uncooked (120g) Buckwheat — Not a wheat at all, and one of the few plant foods with a complete amino acid profile — which is why this works as a breakfast without meat in it.
- 2 cups, sliced (200g) Mushrooms — Browned hard before anything else goes in the pan. Crowded and steamed, they add water and nothing else.
- 1 small, diced (80g) Onion — Cooked down first, and the base flavour the whole pan is built on.
- 1 egg (50g) Eggs — Stirred through the raw grain before toasting — it coats each one so they stay separate rather than clumping.
- 1 tbsp (12g) Butter — For the mushrooms. Oil works, but butter is what makes this taste like the dish it is.
- a small handful (6g) Dill — The regional signature. Parsley is fine but it is a different dish.
Nutrition per serving
- Calories: 158 kcal
- Protein: 7.8g
- Carbohydrate: 11.5g
- of which sugars: 3g
- Fat: 8.4g
- of which saturated: 4.2g
- Fibre: 3g
- Sodium: 96.7mg
Method
- Stir the beaten egg through the dry buckwheat, then toast it in a dry pan until the grains separate and smell nutty.
- Add twice its volume of water, cover, and cook 12–15 minutes until absorbed.
- Meanwhile brown the mushrooms and onion in the butter in a separate pan.
- Fold them through the grain and finish with the dill.
Nutrients it supplies
More in Breakfast