Kash varnishkes (rose levy beranbaum)
Yield: 4 Servings
Ingredients:
- 1/2 oz Dry porcini mushrooms -(optional)
- 1 c Kasha preferably coarse -ground
- 1 lg Egg
- 1/4 c Plus 1 tbs goose fat or -butter
- 2 c Chopped onions
- 1 ts Sugar
- 5 c (1 lb) fresh sliced -mushrooms
- 1 ts Minced garlic
- 1 ts Salt
- 2 ts Freshly ground pepper
- 1 tb Dried oregano
- 1 3/4 c Boiling chicken broth
- 2 c Bowtie noodles Directions: Soak porcini mushrooms in small amount of warm water. (Soaking water may be added to make up the
- 1 3/4 cup chicken broth) When they're soft
Instructions:
cut mushrooms into small pieces and set aside. Stir together kasha and egg with fork and set aside to dry 30 minutes stirring occasionally. Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute stirring often until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates. Add kasha mixture salt pepper and oregano and cook stirring constantly 2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.
