Mushroom and Kasha Stuffing Recipe

Name: Mushroom and Kasha Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole buckwheat groats; 1 egg, beaten; 2 cups chicken stock; 2 tablespoons butter; 1 tablespoon vegetable oil; 1 cup chopped onion; 8 ounces mushrooms, sliced; 2 tablespoons minced scallions; 1 clove garlic, minced; 4 tablespoons chopped parsley; 1 teaspoon minced thyme; 3 cups finely crumbled stale bread; Salt and freshly ground black pepper

Servings: persons

1 cup whole buckwheat groats
1 egg, beaten
2 cups chicken stock
2 tablespoons butter
1 tablespoon vegetable oil
1 cup chopped onion
8 ounces mushrooms, sliced
2 tablespoons minced scallions
1 clove garlic, minced
4 tablespoons chopped parsley
1 teaspoon minced thyme
3 cups finely crumbled stale bread
Salt and freshly ground black pepper

1
Place the groats in a small, heavy saucepan.
2
Stir in the egg to coat the grains.
3
Cook over medium high heat, stirring, until the groats are dry and separate.
4
Don't worry if some of the egg has coated the pan.
5
Add 1 1/2 cups of stock, bring to a simmer, cover and cook until the groats are just tender and the liquid is absorbed, about 20 minutes.
6
Remove from heat.
7
(This proportion of liquid to grain is smaller than recommended on the package.
8
The results are crunchy and separate, but additional moisture is picked up in the process of cooking the stuffing in the poultry and the grains will soften.)
9
Heat butter and oil in a large skillet.
10
Add the onion, saute until just beginning to soften, then add the mushrooms.
11
Saute over medium high heat until the mushrooms are beginning to brown.
12
Add the scallions, garlic, parsley and thyme.
13
Stir in the cooked kasha and the bread.
14
Moisten with the remaining one-half cup of stock.
15
Season to taste with salt and pepper.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup whole buckwheat groats, 1 egg, beaten, 2 cups chicken stock, 2 tablespoons butter, and more.

Yes, Mushroom and Kasha Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Kasha Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions