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This buckwheat kasha with mushrooms, onions, and creamy tahini is a modern take on the traditional Eastern European flavor combo.
Ingredients
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
Instructions
- 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).
- 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.
- 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.
- To serve, divide the buckwheat among 4 bowls. Top with the mushroom mixture, drizzle with the sauce, and sprinkle with dill.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 360
- Fiber: 6.9 g
- Protein: 9.9 g
Keywords: buckwheat, kasha, mushrooms, tahini, vegan
