Buckwheat and Mushroom Casserole
This is a second-day dish: leftover fluffy buckwheat plus a handful of mushrooms becomes a main course in its own right. Sour cream and egg bind the grain, and 10–15 minutes in the oven is enough to brown the top — everything in the pan is already cooked, so there is nothing to wait for.
What decides the outcome
The kasha has to be fluffy, not soft: roughly two parts water to one part groats (a cup of buckwheat is about 180 g / 6 oz), lid on, no stirring. Porridge-textured buckwheat turns gluey in a bake. Second, fry the mushrooms and onion in butter until the pan hisses dry — any water they haven’t given up stays inside the casserole.
- Whisk the egg first and stir it into kasha that is barely warm; in hot kasha it sets into threads.
- Smetana is the Slavic sour cream, thick and 20% fat or more. Full-fat sour cream works, crème fraîche is closer still, and low-fat tubs will thin the mixture.
- Frozen wild mushrooms or a mix give a sharper forest aroma than cremini — no need to thaw, just fry them longer.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Cook fluffy buckwheat kasha and let it cool a little.
Finely chop the onion, slice the mushrooms, and saute them together in butter until soft and golden.
Combine the kasha with the mushrooms and onion, pour in half a cup of sour cream, beat in a whisked egg, and season with salt and pepper.
Spread the mixture in a buttered dish and bake for 10-15 minutes until golden and crusty.
Serve hot, drizzled with the remaining sour cream.
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