Name: Deconstructed Kasha Varnishkes
Yield: Yield: 6 Servings
Cuisine: United States
Ingredients: 1 cup orzo; Olive Oil Schmaltz, Poultry Schmaltz,butter, or margarine, if needed; 2 to 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh rosemary leaves (to make the mushrooms even more meat-like; optional); 3 tablespoons olive oil; 3 cups chopped onion (¾ pound); 1 tablespoon minced garlic; ½ teaspoon soy sauce; 1 tablespoon fresh lemon juice; 4 cups rich chicken broth, preferably homemade, Vegetable Stock, or good-quality, low-sodium purchased; 1 large egg; 1 cup kasha, preferably coarse-grind; Salt and freshly ground black pepper; 6 large portobello mushrooms

Preparation info

Yield:
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The bewitching aroma of sizzling, meaty mushrooms has been a powerful enchanter since ancient times. In the Babylonian Talmud, a rabbi recounts that he became so intoxicated by the captivating fragrance of a mushroom dish that his health would have been in grave danger had he not quickly been given some of the mushrooms to nibble.

This deconstructed kasha varnishkes features sliced portobellos, marinated and grilled to enhance their resemblance to meat. Instead of noodles, the pasta