Kasha And Cremini Mushrooms Food

BUCKWHEAT KASHA WITH WILD MUSHROOMS AND ONIONS

Steps:

• Bring the kasha and water to a boil in a small pot the the ¼ teaspoon of salt, then turn the heat to low, cover, and cook until the kasha is tender, about 15-20 minutes, then keep warm.
• Meanwhile, in a large pan, cook the onion on medium high heat in the fat until starting to brown and fizzle around the edges, then remove from the pan and reserve (can be done ahead of time). I like my onions with a touch of black on them. Leave some fat behind in the pan.
• Add the mushrooms to the pan with 1/4 cup water and cook on medium heat, stirring occasionally, until the pan is dry and the mushrooms are wilted and cooked. Add another spoonful of fat if needed.
• Season the mushrooms to taste with salt and pepper, then add ¾ of the onions to the pan, along with the kasha, double check the seasoning, adjust until it tastes good to you.
• Stir in the dill, and serve with the remaining onions spooned on top, along with extra chopped dill and soft butter at the table. It reheats very well.

SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Steps:

• In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
• In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

KASHA AND MUSHROOMS

Steps:

• In a medium skillet, heat 1 tablespoon oil over medium heat.
• Add the onions and saute, stirring often.
• While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
• In a bowl, mix together the egg and kasha.
• When the onions have softened, add in the kasha mixture and stir well to combine.
• Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
• When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
• While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
• Remove the mushroom skillet from the heat.
• When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
• Add in the soy sauce, dill, and salt and pepper to taste.
• Serve hot.

KASHA WITH MUSHROOMS

Steps:

• Mix the groats with the egg white in a heavy quart-and-a-half saucepan. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
• Add the mushrooms and stock. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
• Season to taste with salt and pepper and serve.

KASHA AND CREMINI MUSHROOMS

Steps:

• In a heavy frying pan, toast the kasha, stirring until darkened slightly (2 - 3 minutes) over medium heat. Remove from heat.
• In a large nonstick frying pan, heat the olive oil over medium heat. Add mushrooms and onion and saute until softened (3 - 5 minutes).
• In a small saucepan, bring broth and water to a boil. Add to mushroom mixture and stir in kasha, thyme, and pepper. Reduce heat to low, cover and simmer until kasha is just tender but all liquid is absorbed (8 - 10 minutes).
• To serve, stir in bell pepper and parsley.

SAUTEED CRIMINI MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

SAUTEED PORTABELLA AND CREMINI MUSHROOMS

Steps:

• Halve portabellas& cut both portabellas and creminis in 1/4" slices.
• Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min.
• Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins.
• Transfer to a bowl and keep warm, covered.
• Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins.
• Mix both mushrooms together and keep warm.
• Diagonally cut scallions into thin slices.
• In a bowl whisk together vinegar, soy sauce, and sugar.
• Heat mushrooms over moderately high heat and add vinegar mixture.
• Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.

KASHA AND MUSHROOMS

Steps:

• boil water and bouillon.
• add mushrooms.
• add 1 c kasha in another saucepan over medium heat.
• add egg to the kasha and cook until dry.
• add the broth to the kasha and simmer on low (15 min).

HOT STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
• Place caps on a bake sheet and season to taste w salt/pepper.
• Fill caps with butter mixture.
• Sprinkle remaining 1/4 parm over all the caps.
• Sprinkle 1/4 of bread crumbs over the parm coated caps.
• Bake for 15 minutes or until mushrooms give up juices.
• Broil to crisp up topping if not to satisfaction.
• Serve and Enjoy!