Kasha varnishkes with wild mushrooms from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 147) by Ina Garten

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Notes about this recipe

  • Eat Your Books

    Can substitute butter or olive oil for duck fat.

  • Zosia on November 16, 2017

    Like anya_sf, I doubled the mushrooms and served this as a main. I also added steamed lemon spinach. The shallots and fresh dill - and the mushrooms, of course - made it particularly tasty and everyone enjoyed it. As with other recipes in this book, I reduced the olive oil and salt. I've also realized that the portion sizes are much larger than I'm accustomed to and will have to adjust accordingly going forward.

  • anya_sf on September 10, 2017

    I doubled the mushrooms, since we love them, and we ate this as a main course. I used duck fat, which adds the best flavor. I used Swanson's 50% less salt beef broth, and it turned out plenty salty - no need for additional salt at the end, and I would actually reduce the salt next time. The kasha needed a few extra minutes to cook; it was done the same time as the pasta. I did not need to add pasta water, as not all the broth was absorbed. It was pretty good, although my son wasn't fond of the buckwheat flavor (he'd never had kasha before). We liked it with grated cheese on top, which I suppose isn't traditional, but was tasty.

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