Ina Garten Kasha Varnishkes with Wild Mushrooms

Ina Garten kasha varnishkes with wild mushrooms turn toasted buckwheat, bow-tie pasta and sautéed shallots into a hearty, nutty side dish in 45 minutes. Try this make-ahead holiday side dish for Thanksgiving, Christmas or a cozy Sunday dinner, since it reheats beautifully and feeds 6.

Coat the kasha in beaten egg and toast it until the grains look dry and separate. Skip that and the buckwheat turns gummy and heavy instead of fluffy.

Ina Garten served kasha varnishkes in her store for years at the holidays, and she says people new to it thought it tasted like the cardboard box. This version fixes that with browned shallots, mushrooms and a generous handful of fresh dill.

Source: Cooking for Jeffrey (2016)

Ina Garten Kasha Varnishkes with Wild Mushrooms

0.0 from 0 votes

Course: Side DishCuisine: American, JewishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

Egg-toasted buckwheat simmers with shallots and mushrooms until fluffy, then gets tossed with tender bow-tie pasta, butter and dill. A splash of pasta water loosens it right before serving.

Ingredients

• 4 tablespoons duck fat, butter, or olive oil, divided
  

• 1 cup minced shallots (3 to 4 large shallots)
  

• 6 ounces cremini mushrooms, trimmed and sliced
  

• 1 extra-large egg, lightly beaten
  

• 3/4 cup kasha (roasted buckwheat groats)
  

• 1 1/2 cups canned beef stock, such as College Inn
  

• Kosher salt and freshly ground black pepper
  

• 1/2 pound bow-tie pasta, such as De Cecco
  

• 1 tablespoon unsalted butter
  

• 1/4 cup minced fresh dill
  

Directions

• Sauté shallots and mushrooms: Heat 3 tablespoons duck fat in a large saucepan over medium heat, then sauté 1 cup minced shallots for 6 to 8 minutes until tender and beginning to brown. Add 6 ounces sliced cremini mushrooms and sauté over medium-low heat for 5 minutes until tender, then move everything to a bowl.
• Coat the kasha: Combine 1 lightly beaten egg and 3/4 cup kasha in a bowl. Stir until every grain is coated with egg.
• Toast the kasha: Heat the remaining 1 tablespoon duck fat in the same saucepan and add the kasha. Cook, stirring almost constantly, for 3 to 4 minutes until the grains are separated and dry.
• Simmer the kasha: Add the shallot and mushroom mixture, 1 1/2 cups beef stock, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat, cover and simmer 8 to 10 minutes until most of the liquid is absorbed and the kasha is cooked through.
• Cook the pasta: While the kasha simmers, bring a large pot of water to a boil and add 1/2 pound bow-tie pasta with 1 tablespoon salt. Cook it according to the package directions, then reserve 1/2 cup of the pasta water and drain.
• Toss and serve: Stir the pasta, 1 tablespoon butter and 1/4 cup minced fresh dill into the kasha. Sprinkle with salt and add a splash of pasta water if the kasha looks dry.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make kasha varnishkes ahead of time?

Yes, this is a great make-ahead side. Prepare the whole dish, cover it and refrigerate. When you're ready to serve, warm it in a saucepan on the stove with a splash of stock or water to loosen it.

What can I use instead of duck fat?

Butter or olive oil both work in the same amounts. Duck fat gives a deeper, richer flavor, but the dish is still delicious without it.

Is there a vegetarian version?

Swap the beef stock for a good vegetable stock and use butter or olive oil instead of duck fat. The flavor will be lighter but the shallots, mushrooms and dill still carry it.

What is kasha, and where do I find it?

Kasha is roasted buckwheat groats, and it has a toasty, nutty flavor. Look for it in the kosher or international aisle of most grocery stores, often sold in a small box.

Why did my kasha turn mushy?

The most common cause is skipping the egg coating and toasting step. Coating the grains in egg and cooking them until dry keeps them separate while they simmer.