Kasha with Mushrooms from Moosewood Restaurant Cooks at Home
3 tbsp olive oil
1 onion, chopped (1 heaping cup)
2 cups water or vegetable stock
1 large egg, lightly beaten
1 cup kasha
1/4 pound mushrooms, sliced (about 4 cups)
2 tablespoons soy sauce (I added more)
1 tbsp fresh dill chopped (1 tsp dried)
1/8 tsp ground black pepper.
Heat 1 tbsp of the oil in a medium skillet. Add the chopped onions and saute on medium heat stirring occasionally. While the onions saute, heat the water or stock to boiling. In a small bowl, combine the egg and kasha. When the onions have softened, add the kasha mixture to the skillet and stir well. Continue to stir for a minute or two, until the kasha kernels are separate and dry. When the water or stock boils, pour it into the skillet, cover and gently on low heat for about 10 minutes, until the liquid is absorbed and the kasha is cooked. (I poured it into the water pot because I only have one big skillet).
While the kasha cooks, heat the remaining two tablespoons of oil in a medium skillet and saute the mushrooms on high heat, stirring often until they release their juices. Remove the mushrooms from the heat and drain, reserving their liquid. When the kasha is tender, add the mushrooms and 2 or 3 tablespoons of their reserved liquid. Stir in the soy sauce, dill and pepper.
Enjoy! I used all button mushrooms (not ones like the one in the photo which is probably really poisonous, but pretty).