Picked up a bag of buckwheat and have no idea what to do with it? Make this buckwheat with creamy mushrooms. (This recipe is part of my From the Motherland series, where I pay homage to my Ukrainian heritage.)

When I was little, buckwheat kasha was my arch-nemesis – and if you’re Ukrainian like me, you know what I’m talking about.
Every Ukrainian mother makes it a habit to remind her children that they must eat their kasha, “Nado kushat’ kashu!” This is part of a nationwide propaganda campaign to position kasha as the food that makes children grow big and strong. Failure to eat kasha results in threats you’ll grow up weak – and let’s face it, probably stupid too. (Eastern European parents invented tough love…)
But children hate buckwheat kasha. Seeing kasha on my dinner plate – instead of, say, potatoes or macaroni – would always be a major bummer and the only salvation would be to drown it in ketchup.
When we moved to America and I found myself in a Russian-speaking summer camp, kasha continued to haunt me at lunchtime. This time overcooked, painfully mushy, and completely inedible.
Now that over 20 years have passed and the trauma has faded away, I’ve come to love buckwheat, and appreciate it both for its nostalgic and nutritional properties. Below is the recipe for my vegan take on Ukrainian buckwheat.
What is Buckwheat Kasha
The Russian word “kasha” is actually used to denote any cooked porridge, be it oatmeal kasha, rice kasha, manna kasha, or buckwheat kasha (“grechnevaya kasha” or “grechka” in short). However, in the anglo world, “kasha” has come to be synonymous with buckwheat.
Buckwheat Nutrition
Moms and kids may not always see eye to eye, but my mom was right about kasha: it really is ridiculously nutritious. First off, buckwheat is a complete protein – meaning, it contains all nine of the amino acids humans need to get from food – which makes it perfect for plant-based diets. (1 cup cooked kasha has as much protein as 1 egg). Secondly, buckwheat is high in fiber, which is essential for gut and heart health, and it has a high concentration of minerals, like magnesium, iron, and phosphorus.
My Take on Buckwheat with Mushrooms
Buckwheat and mushrooms are a classic duo. The nutty, earthy flavor of the grain pairs perfectly with savory mushrooms. Typically, cooked kasha is combined with chopped sautéed mushrooms and onions into a traditional side dish. For my version, I make a creamy mushroom-onion sauce instead and serve it over the grains. Dill adds the perfect pop of freshness.
How to Cook Buckwheat with Creamy Mushrooms
Step 1: Toast the Buckwheat
In a medium pot, combine the grains with a bit of oil and toast. (If your buckwheat was pre-roasted, toast for about 1 minute. If not, toast until it smells nutty and is slightly darker in color, up to 5 minutes.)
Step 2: Simmer the Buckwheat
Carefully add boiling water to the pot, cover tightly with a lid, and cook until all the water is absorbed, about 20 minutes.
Step 3: Saute the Vegetables
Cook the mushrooms and onions in a large non-stick skillet until they’re golden, about 12 minutes.
Step 4: Finish the Sauce
Stir flour into the vegetables, then add the broth and milk. Simmer gently until the sauce thickens, about 5 minutes
Tips for the Perfect Kasha
Cooking buckwheat is basically like cooking rice. Here are my best tips and techniques for the tastiest, not-mushy kasha:
- Toast the grains. Even if you bought pre-roasted grains, toasting them briefly in oil helps the grains stay separate and fluffy.
- Cook in hot water. Cooking buckwheat in boiling instead of cold water will also help with fluffiness.
- Do not stir. As with rice, resist the urge to stir the grains as they’re simmering to avoid breaking them and ending up with mushy buckwheat.
- Allow to steam. When all the water is absorbed, let the pot stand covered for 10 minutes so the grains can absorb the remaining steam in the pot.
How to Serve Buckwheat
Buckwheat with mushrooms can be a side dish or a main. Serve it with lobio (bean stew), tempeh meatballs, carrot fritters, and/or leek salad. For a true Soviet experience, add kompot on the side.
The Full Recipe
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
PrintBuckwheat Kasha with Creamy Mushrooms
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegan
Description
This buckwheat with creamy mushrooms is my take on the traditional Eastern European duo.
Ingredients
For the Buckwheat
- 2 teaspoons extra virgin olive oil
- 1 cup buckwheat groats* (see note below)
- 1/2 teaspoon fine sea salt
- 2 cups boiling water
For the Mushrooms
- 2 tablespoons extra virgin olive oil
- 12 ounces cremini mushrooms, stemmed and sliced
- 1 medium yellow onion, cut into half-moons
- 1/4 teaspoon each fine sea salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable broth*
- 1/2 cup oat milk*
- Fresh dill, for serving
Instructions
- Buckwheat: Heat the oil in a small pot over medium heat. Add the buckwheat and stir to coat. If your buckwheat was pre-roasted, toast it for about a minute; if it was not, toast until it’s slightly darker in color and smells nutty, about 4 minutes.
- Add the salt. Hover a lid over the pot and carefully add the boiling water (it may sputter). Reduce the heat to low, cover the pot tightly with the lid, and cook until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered for 10 minutes more (still not stirring).
- Mushrooms: Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring occasionally, until the vegetables are golden brown, 12 to 15 minutes.
- Stir the flour into the vegetables and cook for 30 seconds. Then add the broth and milk. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.
- Taste and adjust the seasonings if needed. Serve the buckwheat topped with the mushrooms and dill.
Notes
- Look for buckwheat in the grains or the international aisle, in Eastern European markets, or online. It’s sold raw and roasted – either is fine for this recipe.
- If you don’t have broth, sub with Yondu or Better Than Bouillon diluted with water.
- Feel free to sub with another neutral milk like unsweetened soy or cashew, or use dairy milk if you have it.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Fat: 8.4 g
- Carbohydrates: 38 g
- Fiber: 5.3 g
- Protein: 7.3 g
Bernice says
Hi! Given that buckwheat is gluten free, what can I sub the AP flour with, to keep the whole dish GF?
Alexandra Shytsman says
Hi Bernice! You can sub with a 1-to-1 all-purpose gluten-free flour blend, or use 1.5 teaspoons cornstarch instead.
Danielle says
Hello! I think this is the right place for the recipe. You had something the same but a tahini sauce? I can’t find it online anywhere and my old link points me to this one 🙏 hoping to make it again this weekend, please help thanks 😊
Alexandra Shytsman says
Hi Danielle! You’re correct – I have updated the recipe. I’ll email you the old version! 🙂
Alexandra Shytsman says
Hi Jenny. Sorry to hear this did not work out for you! I’ll email you the tahini version as well 🙂
Meridith says
This came out delicious! So comforting.
Alexandra Shytsman says
So glad it worked out, Meridith! Thanks for taking the time to leave a review 🙂
Marie says
I must admit, I really loved eating kasha as a kid! Your recipe is excellent. Thank you!
Alexandra Shytsman says
Hi Marie. Well, kudos to you haha. I love it now, so better late than never? Thank you for taking the time to leave a review – so glad you enjoyed this dish!