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Vegetarian, European

Buckwheat kasha with mushrooms and fried egg

Buckwheat kasha with mushrooms and fried egg is a complete Russian style dish for 4, ready in 35 minutes and rated very easy. Toasted buckwheat cooks with onions and sauteed mushrooms, topped with a fried egg, for about €1.60 per serving. The key is letting the buckwheat fully absorb the water and keeping the egg yolk runny.

Tonight, a Russian style kasha, toasted buckwheat with a nutty flavor, cooked with onions and sauteed mushrooms, topped with a fried egg.

Buckwheat kasha with mushrooms and fried egg
Total time
35 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Toasted buckwheat has a nutty flavor you won't find in any other grain, especially when you dry toast it briefly before cooking. The mushrooms add a soft, tender bite, the onions bring sweetness, and the fried egg works as a natural sauce once you break the yolk into the grains. It's a simple dish with real character, nothing like bland mashed sides.

This is the kind of weeknight dinner you can throw together without much planning, using ingredients you likely already have on hand. Kids generally enjoy breaking their egg into the grains, and adults find real winter comfort in it, a nice change from pasta. One pot and one pan are all you need, nothing complicated for a Tuesday night.

The ingredients

4 people

Pantry

  • Toasted buckwheat (kasha)often in the pantry 300 g
  • Boiling wateroften in the pantry 60 cl
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • White mushrooms 500 g
  • Onions 2
  • Dill 1 bunch

Dairy

  • Eggs 4
  • Butter 50 g

Allergens Eggs, Lactose

The step by step recipe

  1. Rinse the buckwheat quickly, drain it, then dry it briefly in a dry pot. 3 min

    Toasted buckwheat is found in the organic or international foods aisle, bulgur makes a good substitute if you can't find it.

  2. Pour in the salted boiling water, cover and cook over very low heat until the water is absorbed. 15 min

    Don't lift the lid, the steam finishes the cooking.

  3. Brown the sliced onions in the butter and oil, add the sliced mushrooms and continue cooking until golden. 12 min

    Cook over high heat without stirring too soon, so the mushrooms brown instead of steaming.

  4. Mix the cooked buckwheat with the mushrooms, some butter and the dill, cover and let it rest. 5 min

    This resting time under the lid makes the grains fluffy and light.

  5. Fry the eggs and place one on top of each plate of kasha. 4 min

    A runny egg works as the sauce, that's the whole point.

Our tips to get it right

  • Look for already toasted buckwheat (kasha), recognizable by its brown color, it has far more flavor than raw buckwheat groats.
  • Drain the mushrooms well of their cooking liquid before mixing them into the buckwheat, otherwise the grains turn sticky.
  • Serve the kasha as soon as the egg is cooked, a runny yolk loses its appeal if it sits too long and cools down.

The variations

  • Swap the white mushrooms for porcini or chanterelles for a more fragrant fall version.
  • For an egg free version, stir in a spoonful of sour cream or fromage blanc into the warm buckwheat instead.
  • For kids in a hurry, serve the buckwheat with just melted butter and the egg, skipping the mushrooms.

What to serve it with

  • A cucumber and dill salad
  • Lightly buttered rye bread
  • A light borscht as a starter

Storage

Buckwheat kasha with mushrooms keeps for 2 to 3 days in the fridge in a sealed container, without the egg, which should be cooked fresh each time. It freezes well for up to a month. Reheat in a pan or microwave with a bit of butter to keep it from drying out.

Questions about this dish

Can you use raw buckwheat instead of toasted kasha?

Yes, but toast it yourself dry in the pot for 2 to 3 minutes before adding the water. This brings out the nutty flavor that raw buckwheat doesn't have on its own.

What mushrooms work if you don't have white mushrooms?

Oyster mushrooms or shiitakes work very well and add more chew. Avoid watery mushrooms like poorly drained frozen ones.

Can you make this kasha ahead of time?

Cook the buckwheat and mushrooms up to 2 days ahead and keep them in the fridge. Reheat everything in a pan with a little butter, then add the fried egg right before serving.

Is this dish good for kids?

Yes, buckwheat has a mild nutty flavor that kids generally enjoy. You can simply leave the mushrooms out of their portion if needed and keep just the buckwheat and egg.

How long does it take to make a buckwheat kasha with mushrooms and onion, topped with a fried egg?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a buckwheat kasha with mushrooms and onion, topped with a fried egg?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a buckwheat kasha with mushrooms and onion, topped with a fried egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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