Waks'S Kasha Varniskes Recipe

Name: Waks'S Kasha Varniskes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kasha Varniskes; 6 large yellow Onions- thinly sliced; 1/3 cup Schmaltz or Duck Fat (olive oil will do if you are a vegan); 3 cups Chicken Stock- Homemade roasted dark brown chicken stock is best, but store bought will do (can Sub Mushroom Stock for vegetarians); 2 cups Whole Buckwheat Groats - Kasha; 1 egg; 1 teaspoon Kosher Salt; lots Fresh Ground Black Pepper; Chopped Parsley for Garnish; 4 cups Cooked Bow Tie Pasta or Medium Egg Noodles; Mushroom Gravy - My dad not care for Mushroom Gravy but my Grandmother held in her taste memory the earthy cepes she hunted for as a girl in the Eastern European forests just adored it.; 1 pound Assorted Mushrooms (or just white ones)- sliced; 2-3 tablespoons Butter or Schmaltz or Olive Oil; 1 sprig Fresh Thyme; 1 clove garlic minced; 3 tablespoons AP Flour or Wondra; 1/2 cup dry white wine or vermouth; 1/2 cup Dried porcini or IF you can find them Dried Polish Mushrooms- Soaked in 1 Cup boiling water for 1 hour; 2 cups Mushroom Stock or Chicken Stock

Servings: persons

Kasha Varniskes
6 large yellow Onions- thinly sliced
1/3 cup Schmaltz or Duck Fat (olive oil will do if you are a vegan)
3 cups Chicken Stock- Homemade roasted dark brown chicken stock is best, but store bought will do (can Sub Mushroom Stock for vegetarians)
2 cups Whole Buckwheat Groats - Kasha
1 egg
1 teaspoon Kosher Salt
lots Fresh Ground Black Pepper
Chopped Parsley for Garnish
4 cups Cooked Bow Tie Pasta or Medium Egg Noodles
Mushroom Gravy - My dad not care for Mushroom Gravy but my Grandmother held in her taste memory the earthy cepes she hunted for as a girl in the Eastern European forests just adored it.
1 pound Assorted Mushrooms (or just white ones)- sliced
2-3 tablespoons Butter or Schmaltz or Olive Oil
1 sprig Fresh Thyme
1 clove garlic minced
3 tablespoons AP Flour or Wondra
1/2 cup dry white wine or vermouth
1/2 cup Dried porcini or IF you can find them Dried Polish Mushrooms- Soaked in 1 Cup boiling water for 1 hour
2 cups Mushroom Stock or Chicken Stock

1
["Melt the Schmaltz in a large heavy bottom saute pan", "Add Onions", "Season with Salt & pepper", "Set Flame as low as it can go and cook stirring occasionally until they become a dark brown tangled sticky amalgam of onions and fat- about 45 minutes maybe more- if they seem to be sticking to the pan you can add a bit of water or stock.", "Scramble the egg and mix with the kasha so all the kernels are thoroughly coated", "Bring Stock to a simmer", "Place a Dutch oven or other stove top to oven vessel (with lid) over medium heat", "Sautee the groats/egg (dry no oil) over medium heat until the air smells like toasted buckwheat", "Pour Hot Stock over Kasha", "Add 1 tsp or so of Kosher salt IF the stock is unsalted", "Cover and place in oven @350 for 30 -45 minutes or until tender", "Fluff with a fork and Mix in onions and bow cooked bowties", "13. Season generously with fresh ground pepper
2
Sprinkle with Chopped parsley if you'd like", "Melt the fat in a large saute pan with the Thyme Sprig", "Working in batches.. add just enough mushrooms to cover the bottom of the pan but not over lap, season with satt & pepper and then don't touch them for about 10 minutes, until they have given up most of thier moisture and the edges are brown & crispy, stir to flip and cook on the other side -about 5-6 minutes- reserve in a bowl until all mushrooms are cooked.", "Pull the re-hydrated Mushroom from the liquid and give those a good saute as well in the pan to get rid of any sliminess- add to reserved mushrooms.", "Add Wine to empty mushroom pan & deglaze getting all the brown bits up and in the liquid.", "Add Mushrooms & the garlic back to the pan.. sprinkle with flour and stir well to coat.", "Add Stock and strained mushroom soaking liquid
3
Bring to a boil", "Reduce to a simmer
4
Cook another 30 minutes over medium heat until thickened ( you can add some cornstarch if you like really thick gravy)", "Add a few chopped fresh thyme leaves at the end if desired."]

2001

kcal

Calories

Fat

238

Carbs

109

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 19 ingredients. The key ingredients include: Kasha Varniskes, 6 large yellow Onions- thinly sliced, 1/3 cup Schmaltz or Duck Fat (olive oil will do if you are a vegan), 3 cups Chicken Stock- Homemade roasted dark brown chicken stock is best, but store bought will do (can Sub Mushroom Stock for vegetarians), and more.

Yes, Waks'S Kasha Varniskes falls under the Pasta & Noodles 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!

Waks'S Kasha Varniskes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions