07 Apr Mushroom Buckwheat Kasha with Lion’s Mane Miso
In the US, when someone says kasha, most of the time, it means cooked buckwheat groats. In Slavic countries, kasha implies any kind of grains simmered in boiling water until very soft. But indeed, buckwheat kasha is one of the most beloved variations, especially when cooked with a generous portion of sautéed wild mushrooms and onion. Since I already had a jar of Shared Cultures Lion’s Mane Miso, I decided to use it as a flavor booster for my savory mushroom buckwheat kasha. It was love from the first bite! As a result, I got the most savory and mushroom-forward kasha I’ve ever tried in my life. The next step is making my own porcini amino paste!
If you want to start growing koji at home check out my article Koji: In Search of a Slavic Umami.
Mushroom Buckwheat Kasha with Lion’s Mane Miso
- 1 oz dried mushrooms I used porcini, black trumpets, and shiitake
- 1 tablespoon unsalted butter
- 1 shallot finely diced
- 2 cups water or 1 cup water + 1 cup mushroom soaking liquid
- Pinch of salt
- 1 cup toasted buckwheat groats
- 2 teaspoons Lion’s Mane Miso optional
- chopped dill, sliced onion, fermented carrot.
- Place the mushrooms into a small bowl and cover them with freshly boiled water. Let them soak for at least 30 min to rehydrate and soften. Drain the mushrooms and squeeze out any excess liquid. Slice the mushrooms. If mushrooms were clean and didn’t have any dirt or sand, you can use the flavorful soaking water for cooking groats. For this recipe, I used 1 cup of regular water and 1 cup of the mushroom liquid.
- Melt the butter in a medium saucepan. Sauté diced shallot until soft and translucent. Stir in the mushrooms and cook over medium heat for about 10 to 15 minutes, until smooth and flavorful.
- Pour in the water, and add a tiny pinch of salt. Once the water is boiling over it to simmer and add the buckwheat. Give it a good stir and bring to a simmer one more time. Cover the pan with a lid and decrease the heat to low. Cook kasha until soft and fluffy, 10 to 15 min.
- When the kasha is ready, remove it from the heat and let rest covered for 5 to 10 minutes. Serve hot garnished with herbs and lacto fermented carrot.