Kasha with Two Mushrooms

Preparation info

  • Makes


    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 large leek, halved and thinly sliced, white and pale green parts only
  • 1 teaspoon dried thyme
  • ½ pound white button mushrooms, thinly sliced
  • 4 ounces fresh shiitake mushrooms, stems removed, caps thinly sliced
  • 2 tablespoons dry white vermouth or white wine
  • Salt and Freshly ground black pepper
  • 1 egg white
  • 1 cup medium grain kasha
  • 1 carrot, thinly sliced
  • 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed


    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 browned, about 5 minutes. Transfer to a side dish.
    2. Add the remaining 1 tablespoon oil to the skillet and heat over medium heat. Add the button and shiitake mushrooms and the remaining thyme. Cook, stirring, over medium to medium-high heat, until mushrooms are tender and begin to brown, about 8 minutes. Stir in vermouth and cook, stirring, until evaporated. Season with salt and pepper to taste. Transfer to the side dish with the leeks. Wipe out the skillet.
    3. Beat the egg white in a medium bowl and stir in the kasha until the grains are evenly coated. Heat the skillet over medium-low heat until hot. Add the kasha and stir until the grains are dry and separate. Add the carrot and the broth and bring to a boil. Cover and cook over low heat until the broth is absorbed, about 15 minutes.
    4. Add the leek and mushroom mixture. Cover and heat through, about 3 minutes. Spoon into a shallow bowl, stir the mushrooms and leeks into the kasha, and serve.