Kasha with Two Mushrooms

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Kasha looks like a grain and tastes like a grain, but it’s not. Kasha is toasted buckwheat groats and is a grass, related to rhubarb. Kasha has to be mixed with egg to keep the grains separate while cooking. We substitute an egg white for a whole egg, cutting a little fat and the cholesterol from the dish.

Ingredients

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 large leek, halved and thinly sliced, white and pale green parts only

Method

  1. Heat 1 teaspoon olive oil in a large heavy skillet, preferably nonstick, over medium heat. Add the leek and ½ teaspoon of the thyme and cook, stirring, until leek is tender, but not