Grechnevaya Kasha s Gribami

This kasha is warm, nutty, and comforting, with fluffy buckwheat grains topped by sweet caramelised onion and savory porcini mushrooms. A little butter and fresh dill bring the whole dish together into a simple but deeply flavorful meal.

Nutrition · per serving

364kcal

10.8gProtein

41.4gCarbs

18.1gFat

6.9gFiber

2 servings

Ingredients

9 items

Kasha

buckwheat groats160 g

vegetable broth400 ml

fine salt3 g

black pepper1 g

Mushroom and onion topping

porcini mushrooms, fresh or thawed if frozen200 g

onion150 g

unsalted butter25 g

sunflower oil10 ml

dill10 g

Tips

•If fresh porcini are unavailable, thawed frozen porcini work well; pat them dry before cooking so they brown properly.
•For a nuttier flavor, toast the dry buckwheat in the saucepan for 2 minutes before adding the broth.
•Serve with sour cream if desired, though this will change the nutrition and add dairy.

Steps

1
Rinse the buckwheat briefly in cold water and drain well. Peel the onion and slice it thinly. Clean the porcini with a brush or damp paper towel and slice them. Finely chop the dill.
160 g buckwheat groats150 g onion200 g porcini mushrooms, fresh or thawed if frozen10 g dill
2
Put the vegetable broth in a small saucepan and bring it to a boil. Stir in the buckwheat, fine salt, and black pepper, lower to a gentle simmer, cover, and cook for 12-15 minutes until the grains are tender and the liquid is absorbed. Do not stir much while it cooks so the grains stay distinct.
400 ml vegetable broth160 g buckwheat groats3 g fine salt1 g black pepper
3
While the kasha cooks, heat a frying pan over medium heat with the sunflower oil and half of the butter. Add the onion and cook for 6-8 minutes, stirring often, until soft and lightly caramelised. If it colors too fast, lower the heat rather than adding more fat.
10 ml sunflower oil25 g unsalted butter150 g onion
4
Add the porcini to the pan and cook for 5-7 minutes until they release their moisture and then begin to brown. Browning concentrates their flavor; if the pan looks wet, keep cooking a little longer until the liquid evaporates.
200 g porcini mushrooms, fresh or thawed if frozen
5
When the buckwheat is done, remove it from the heat and let it stand, covered, for 3 minutes. Add the remaining butter and fluff gently with a fork.
25 g unsalted butter
6
Fold most of the chopped dill into the mushrooms and onions, then spoon the mushroom mixture over the kasha. Finish with the remaining dill and serve hot.
10 g dill

Origin & History

Buckwheat kasha is one of the most classic comfort foods in Russian home cooking, valued for being hearty, economical, and deeply satisfying. Mushrooms, especially forest varieties like porcini, have long been paired with kasha in regions where foraging was part of seasonal life. The dish reflects the Russian love of simple ingredients cooked to develop rich, earthy flavor.

russian buckwheat mushroom vegetarian beginner stovetop

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Steps

Rinse the buckwheat briefly in cold water and drain well. Peel the onion and slice it thinly. Clean the porcini with a brush or damp paper towel and slice them. Finely chop the dill.

160 g buckwheat groats150 g onion200 g porcini mushrooms, fresh or thawed if frozen10 g dill

Put the vegetable broth in a small saucepan and bring it to a boil. Stir in the buckwheat, fine salt, and black pepper, lower to a gentle simmer, cover, and cook for 12-15 minutes until the grains are tender and the liquid is absorbed. Do not stir much while it cooks so the grains stay distinct.

400 ml vegetable broth160 g buckwheat groats3 g fine salt1 g black pepper

While the kasha cooks, heat a frying pan over medium heat with the sunflower oil and half of the butter. Add the onion and cook for 6-8 minutes, stirring often, until soft and lightly caramelised. If it colors too fast, lower the heat rather than adding more fat.

10 ml sunflower oil25 g unsalted butter150 g onion

Add the porcini to the pan and cook for 5-7 minutes until they release their moisture and then begin to brown. Browning concentrates their flavor; if the pan looks wet, keep cooking a little longer until the liquid evaporates.

200 g porcini mushrooms, fresh or thawed if frozen

When the buckwheat is done, remove it from the heat and let it stand, covered, for 3 minutes. Add the remaining butter and fluff gently with a fork.

25 g unsalted butter

Fold most of the chopped dill into the mushrooms and onions, then spoon the mushroom mixture over the kasha. Finish with the remaining dill and serve hot.

10 g dill

Origin & History