Kasha with Mushrooms

Kasha with mushrooms is warm, earthy, and deeply satisfying. Toasted buckwheat groats cook into fluffy grains while mushrooms add richness and depth. It’s simple, honest food perfect as a main dish or a hearty side.

This is Let’s Veg comfort rooted in tradition.

Olivia

Kasha with Mushrooms

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Kasha with mushrooms made hearty and flavorful with buckwheat and sautéed mushrooms. A classic Let’s Veg recipe perfect for simple comfort food.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 225

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup kasha buckwheat groats
• 2 tbsp olive oil or butter
• 1 small onion finely chopped
• 8 oz mushrooms sliced
• 2 cups vegetable broth or water
• Salt to taste
• Black pepper to taste
• Fresh parsley chopped (optional)

Cooking Instructions

 

1. Heat a dry pot over medium heat. Add kasha and toast for 2–3 minutes, stirring, until fragrant. Remove and set aside.
2. In the same pot, heat olive oil or butter.
3. Add onion and cook for 4-5 minutes until soft.
4. Add mushrooms and cook for 6-8 minutes, until browned and moisture evaporates.
5. Stir in toasted kasha and vegetable broth.
6. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes, until liquid is absorbed.
7. Fluff with a fork, season with salt and pepper, and garnish with parsley if using.
8. Serve warm.

Nutrition

Calories: 225kcalCarbohydrates: 36gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 519mgPotassium: 418mgFiber: 5gSugar: 3gVitamin A: 426IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Notes

Do not stir while simmering to keep grains fluffy

Add garlic or thyme for extra flavor

Works well as a stuffing or side dish

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