Buckwheat kasha with caramelized mushrooms from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 94) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • tmitra on April 09, 2023

    I used hulled buckwheat/groats, and it turned out much mushier than I imagined, based on the picture. The mushrooms and herbs got lost in the mush. I didn't want to eat the leftovers and wouldn't make it again.

  • kitchen_chick on March 16, 2018

    Delicious! I couldn’t find groats, so I substituted quinoa. Works well with quinoa. I also used 2/3 veggie stock and 1/3 mushroom stock for extra mushroomy goodness.

  • zorra on June 15, 2017

    When I want a simple mushroom-loaded dish the answer is usually an omelette, but this is a good alternative. Used cremini which appear to be close to chestnut mushrooms, but a mix might be even better. Cut the quantity of groats by 25% & would do so again. Liked the generous fresh herbs. Maybe some garlic next time?

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