Kasha with Mushrooms

Toasted buckwheat groats (kasha) cooked with both dried porcini and fresh white mushrooms give this casserole a double layer of earthy, umami-rich flavor. The porcini soak in hot broth while you brown the vegetables, and that soaking liquid goes right back into the pot, carrying all that concentrated mushroom intensity with it.

Coating the kasha in egg white before it hits the hot pan is an old Eastern European trick. The protein seals each grain so they stay separate and fluffy instead of clumping into mush. Two minutes over high heat dries them out and toasts them slightly, building a nutty depth that plain simmered kasha can’t match.

Kitchen Tips

• Brown the white mushrooms on high heat without stirring too much. Let them sit in contact with the pan to develop color. Stirring constantly releases moisture and steams them grey.
• Don’t skip the egg white step. Without it, kasha turns gummy and porridge-like. With it, you get distinct, toothsome grains.
• Stir occasionally during simmering to prevent sticking on the bottom. Kasha absorbs liquid fast and can scorch.
• The final 10-minute bake dries the surface slightly and concentrates the flavors. Serve it straight from the casserole dish.

Variations

• Make it vegetarian by using vegetable broth throughout instead of chicken broth for the porcini soak.
• Stir in toasted walnuts and crumbled goat cheese after baking for a richer, more textured dish.
• Add fresh thyme or dill instead of parsley for a different herb profile.