Entree: Ukraine – Eastern Ukraine – Каша з грибами ➤ Kasha z hrybamy (Buckwheat groats cooked with sautéed mushrooms and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (255 g) buckwheat groats, rinsed and drained
- 3 cups (720 ml) mushroom or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 12 oz (340 g) mixed mushrooms (such as cremini and chanterelles), sliced
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (0.21 oz (6 g))
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or dill, chopped
- 2 tbsp (30 ml) sour cream for serving (optional)

Show original ingredient measurements

- 1 1/2 cups (255 g) buckwheat groats, rinsed and drained
- 3 cups (720 ml) mushroom or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 12 oz (340 g) mixed mushrooms (such as cremini and chanterelles), sliced
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (6 g)
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or dill, chopped
- 2 tbsp (30 ml) sour cream for serving (optional)

Instructions

1. In a dry skillet over medium heat, toast the buckwheat groats, stirring frequently, until fragrant and lightly browned, about 4–5 minutes; remove from heat.
2. In a medium saucepan, bring the stock to a simmer, add the toasted buckwheat and bay leaf, cover, reduce heat to low, and cook until liquid is absorbed and groats are tender, about 15–18 minutes. Remove bay leaf and fluff with a fork.
3. Meanwhile, heat the vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes.
4. Add the sliced mushrooms and cook until they release their juices and the liquid evaporates, about 6–8 minutes. Stir in the minced garlic and cook 1 minute more.
5. Season the mushroom-onion mixture with salt and pepper, then stir in the remaining 2 tbsp (28 g) butter until melted. Combine the cooked buckwheat with the mushroom mixture in the skillet (or fold together in the saucepan) and heat through for 1–2 minutes.
6. Adjust seasoning, stir in chopped parsley or dill, and serve hot with a dollop of sour cream if desired.