Kasha with Mushrooms (Original Recipe)

Source / Author: Stanley Fishbein (User Submitted)

Ingredients:

• 1 oz Dried Chanterelle Mushrooms (you can substitute porcini, shitake, or a dry mushroom mix)
• 1 cup Coarse ground Kasha (Groats)
• 2 1/2 cups Veal Stock (Boxed is fine)
• 1 medium Sweet Onion cut in half and thinly sliced
• 1 Tbsp Unsalted butter
• 1 Egg
• 1 pkg Knorrs onion soup mix
• Ground black pepper
• Olive oil to saute onions and mushrooms

Instructions:

1. Simmer mushrooms in the veal stock until reconstituted (15 – 20 minutes). Remove mushrooms and filter stock through a coffee filter or French Coffee Press and return to pot.
2. Saute onions and mushrooms in a small amount of olive oil until onions start to brown (a mix of olive oil and butter adds flavor). Remove from heat.
3. Add the onion soup mix to the reserved stock, 1 tbl butter and 1/4 – 1/2 tsp ground black pepper. Follow directions on the onion soup pkg. and then reduce heat to a bare simmer to keep hot.
4. Combine Kasha and slightly beaten egg in a small bowl.
5. Heat a 10 inch skillet (not a non-stick) over medium heat. When hot, add Kasha mixture and stir constantly until the grains are separated, and dry. Reduce heat to low.
6. Add onions/mushroom mix, and pour in the hot stock mixture carefully to avoid splatter, cover and simmer gently for 15 minutes, or until kasha is tender. (Serves 4 as a side dish)