Kasha Varnishkes
When I think of Kasha Varnishkes, it’s always fond memories of holiday dinners, family and overall deliciousness! This is an old-world side dish that is simply farfalle or bowtie pasta combined with buckwheat groats (kasha), chopped onions and sliced mushrooms.
This recipe takes it up a notch by first caramelizing the onions and roasting the mushrooms separately. Combining them with the cooked kasha and pasta, it’s a delicious way to celebrate any holiday. This particular version doesn’t require chicken stock, so it can be used at any non-meat meal such as the “break fast” of Yom Kippur, coming up this week.
Cook the kasha in boiling water for 10-15 minutes, until the kasha is tender but not mushy. Remove the kasha using a slotted spoon and keep the water warm on the cooktop.
In a heated skillet, caramelize the onions by sautéing them in olive oil. This can take about 40 minutes, so give yourself time.
Meanwhile, roast the mushrooms on a sheet pan for about 30 minutes until they are deeply browned.
When the mushrooms and onions are close to being done, reheat the kasha water and add the pasta. Cook until al dente and then use a slotted spoon to remove from the water and transfer the the skillet with the onions. You want to reserve the pasta water.
Add the mushrooms, kasha and garlic to the skillet and toss to combine. Add a big splash of pasta water and a good pour of olive oil. This will loosen everything up.
Season with salt and pepper and add most of the herbs. Toss well and then top with additional herbs. Serve hot!
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Kasha Varnishkes
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour & 15 minutes
Ingredients
- 3 tbsp kosher salt, divided, plus more as needed
- 1 & 1/4 cup kasha (roasted buckwheat groats)
- 7 tbsp extra-virgin olive oil (or schmaltz or butter), divided, plus more as needed
- 3 large yellow onions, chopped (about 6 cups)
- 2 pinch freshly ground black pepper, plus more to taste
- 10 ounces baby bella mushrooms, thickly sliced (about 3 & 1/2 cups)
- 1/2 pound bow-tie noodles (farfalle)
- 2 large garlic cloves, finely chopped or Microplaned
- 3/4 cup chopped flat-leaf parsley
- 1/4 cup chopped chive
Instructions
Heat the oven to 375° F.
Set a large pot of water over high heat. Add 1 & 1/2 tablespoons salt, plus more to taste, until it’s very salty. Bring to a boil. Add the kasha and adjust the heat to establish a steady boil. (The method here is exactly like pasta.) Cook, stirring occasionally, for 10 to 15 minutes, until the kasha is just tender—we don’t want it mushy. Use a slotted spoon or fine-mesh sieve to transfer the kasha to a bowl. Keep the water warm on the stove.
Meanwhile, heat a very large skillet over medium heat. Pour in 1/4 cup of the oil. When it’s shimmery, add the onions; season generously with salt and 1 pinch black pepper. Cook, stirring and lowering the heat as needed, for about 40 minutes, until caramelized.
While the onions are caramelizing, roast the mushrooms. On a rimmed sheet pan, arrange the mushrooms. Drizzle with the remaining 3 tablespoons of the oil; season with salt and 1 pinch of pepper. Toss to combine. Roast for about 30 minutes, until deeply browned.
Return the pot of water to a boil. When the onions and mushrooms are almost done, add the pasta to the water. Cook, stirring occasionally, for about 8 minutes, until just al dente. Using a spider or slotted spoon, transfer the pasta to the skillet with the onions—this way you reserve that pasta water.
Add the mushrooms, kasha, and garlic to the skillet and toss to combine. Add a big splash of pasta water to loosen everyone up, plus a generous pour of oil—and don’t be shy with either. Season with salt and pepper. Add most of the herbs and toss to combine. Sprinkle the remaining herbs on top.
Recipe from Food52
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