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Kasha With Mushrooms and Onions

kasha without the varnishkes

buckwheat (or in its roasted form, kasha) is gluten-free and acceptable for celiacs. Despite the name, it is not related to wheat.


  • 1 cup kasha or whole buckwheat groats (kasha is roasted buckwheat groats and has a stronger taste -- either will work for this recipe)
  • 1 egg, beaten
  • 1.5 cups vegetable broth or water (or a little more)
  • 2-3 onions, chopped
  • 2 cloves garlic, chopped or pressed
  • Half to one pound mushrooms, chopped
  • 3 Tbs olive oil
  • 1 tsp salt, or to taste
  • lots of pepper
  • Optional: parsley, sour cream


  • Beat the egg and mix throughly with the kasha.
  • Fry in a heavy pot with a tablespoon of oil, constantly stirring, for about 10 minutes, until the egg has set and the kasha has browned.
  • Meanwhile, heat the water or broth to boiling. Add the salt, if the broth isn't too salty already. If you like, add a tablespoon of oil to the broth.
  • Add the boiling water or broth to the kasha. Cover and lower heat.
  • Allow to cook for 10-15 minutes, stirring occasionally, until the water or broth has been absorbed and the kasha is light but not soggy. If the liquid is absorbed while the groats are still hard, add a little more at a time.
  • When the liquid is all absorbed and the kasha is almost done - al dente - turn off the heat.
  • While the kasha is cooking, chop the onions into small pieces and fry in 2 Tbs oil on fairly high heat until soft and slightly browned.
  • While the onions are cooking, chop the mushrooms and garlic. When the onions are done, remove them from the pot and set aside.
  • Add 1 Tbs oil and fry the mushrooms and garlic until the mushrooms have given up their water.
  • Mix the onions and mushrooms into the kasha.
  • Add salt and lots of pepper, and heat through.
  • Serve hot, topped with parsley and/or sour cream if you like.
  • Notes:

  • If you miss the varnishkes, make them separately and mix them in at the end.
  • Leftovers are excellent fried.
  • Or make knishes by wrapping leftovers (without sourcream or varnishkes) in puff pastry or a short pie-crust and baking.

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