Kasha Varnishkes with Mushroom Gravy

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Kasha varnishkes are a classic Jewish dish from Russia and Eastern Europe made with bow-tie pasta and buckwheat groats. Buckwheat has a marvelous earthy flavor—and nine essential amino acids. Fast Weekday Pastas

By Peter Berley
January 2005

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Credit: © Keller & Keller

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Directions

  • In a small saucepan, bring 1 cup of the water to a boil. Add the kasha and 1/2 teaspoon salt, cover and cook over low heat until the water has been absorbed, about 10 minutes. Stir well, cover and set aside.

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  • In a saucepan of boiling salted water, cook the bow-tie pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Return the bow-ties to the saucepan.

  • Meanwhile, in a medium skillet, heat the olive oil. Add the onion, garlic, creminis and thyme and cook over high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes. Stir in the flour, then add the remaining 2 1/2 cups of water and the soy sauce and stir constantly until a smooth sauce forms. Simmer over moderate heat, stirring a few times, until thickened, about 3 minutes; season with salt and pepper.

  • Reheat the kasha, stirring in some of the reserved cooking water to loosen it. Stir the kasha into the bow-ties; spoon into bowls. Top with the mushroom gravy; serve.

Notes

One Serving 228 cal, 8 gm fat, 1.2 gm saturated fat, 32 gm carb, 4 gm fiber.

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