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Two plates of buckwheat kasha with mushrooms and onions on a black wooden table

Buckwheat Kasha with Mushrooms and Onions

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  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Eastern European


This buckwheat kasha with mushrooms, onions, and creamy tahini is a modern take on the traditional Eastern European flavor combo.



For the Buckwheat

  • 1 tablespoon extra virgin olive oil
  • 1 cup buckwheat groats
  • ¼ teaspoon fine sea salt
  • 2 cups boiling water

For the Mushrooms

  • 2 tablespoons extra virgin olive oil
  • 12 ounces sliced cremini mushrooms
  • 1 large white onion, sliced
  • 1 teaspoon Herbes de Provence (or dried thyme or rosemary, or a mix of both)
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • Minced dill, for serving

For the Tahini Sauce

  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 garlic clove, crushed
  • ¼ teaspoon fine sea salt
  • About ¼ cup filtered water


  1. Cook the buckwheat: Heat the oil in a medium pot over medium heat. Add the buckwheat and stir to coat in oil. Toast until the grains smell nutty, about 3 minutes, stirring occasionally. Add the salt. Hover a lid over the pot and carefully add the boiling water (the water will sputter). Reduce the heat to low, cover the pot tightly with a lid, and cook until all the water is absorbed – about 20 minutes. Turn the heat off and let the pot stand covered for 10 minutes more (do not stir).
  2. Meanwhile, cook the mushrooms: Heat the oil in a large non-stick skillet over medium heat. Add the mushrooms, onion, Herbes de Provence, salt, and pepper. Cook until the vegetables are soft and golden brown, stirring occasionally, 12 to 14 minutes.
  3. Meanwhile, make the dressing: In a bowl, combine the tahini, lemon juice, garlic, salt, and 2 tablespoons of water. Whisk until smooth – it may seem lumpy at first, but keep whisking and it’ll come together. Add more water if needed to achieve a pourable consistency. Taste and adjust the seasonings, if needed.
  4. To serve, divide the buckwheat among 4 bowls. Top with the mushroom mixture, drizzle with the sauce, and sprinkle with dill.


  • Serving Size: 1/4 of the recipe
  • Calories: 360
  • Fiber: 6.9 g
  • Protein: 9.9 g

Keywords: buckwheat, kasha, mushrooms, tahini, vegan

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