Have you ever tried kasha? Kasha is roasted buckwheat. It’s a whole grain that is very nutritious. It’s also gluten-free. It has a earthy, nutty flavor, and it goes very well with mushrooms. It’s a really nice grain to have during fall and winter time as buckwheat is a warm grain. The first time I tried to cook kasha, it didn’t turn out that great because I didn’t really know how to cook it or how to eat it. But now that I know, it’s a really lovely grain that I really enjoy eating. We consider buckwheat/kasha as a grain, but it’s not really a grain but a fruit seed that is related to rhubarb.
I found a lot of beautiful wild mushrooms in the farmer’s market in New York. They were lovely and decided to combine both together to make a very nutritious, grounding meal. When the weather starts to get cooler, it’s nice and very healthy to eat a little heavier and eat warm food to help you stay grounded and focused. It’s a principle I learned when I was studying Ayurveda.
I found this gorgeous maitake mushroom, which I added to that meal. Mushrooms are a great source of vitamin D and they help to strengthen the immune system. They are very healthy. When you buy mushrooms, you don’t have to wash them. Washing them will increase their water content and might damage them. You simply want to use a brush or some paper to wipe them off. Most mushrooms are actually very clean. Store them in a paper bag in your refrigerator and consume them within the next three days.
This meal is super easy to make and even though it’s very simple, it really tastes good! It’s great for a quick, healthy weeknight dinner. When you cook your buckwheat/kasha, try to cook it in warm water and avoid over cooking it. If you don’t have kasha, simply use buckwheat and just toast it in a skillet or a pot before cooking it in water. This nourishing meal is vegan and gluten-free.
- ½ cup kasha, or buckwheat groats
- 1 cup water
- Pinch salt
- 4 cups wild mushrooms
- 2-3 green onions, sliced
- 1-2 tbsp extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- Cook the kasha. If you don't have kasha, start by toasting the dry buckwheat groats in a skillet or a pot over medium heat until fragrant.
- To cook the kasha, add water and bring to a boil. Add dry kasha, salt, and reduce heat to low. Cover and let simmer until the water is all absorbed. Avoid over cooking it. Set aside.
- While the kasha is cooking, heat olive oil in a skillet over medium heat. Add mushrooms and greens onions, and let it cook, stirring frequently, until the mushrooms are soft. Season with sea salt and pepper.
- Add kasha to plate and add mushrooms over kasha.