Kasha with Mushrooms

When I was studying and working in the former Soviet Union I quickly discovered that not eating mushrooms really wasn't an option if I wanted to be a good guest. Thankfully I soon found I enjoyed many of the ways mushrooms are prepared in Russian and Ukrainian cuisine. Today's recipe features one of my favourites: Buckwheat kasha with mushrooms. I've generally followed Olga's lovely recipe with some borrowings from Adina's recipe and adaptations to better fit my own taste. If you try it out I hope you enjoy it as much as I have, and do!

Breakfast Kasha

Buckwheat kasha is a staple in many parts of Eastern Europe, and was a breakfast favourite of mine when I was living in Russia and Ukraine. It's one of the many foods that was once a staple for me, but ceased to be after I moved to East Asia (although I was able to get buckwheat noodles there, so buckwheat was still in my life in one form or another!). Since it's only now making a comeback in my life I've based the following recipes on Natasha's lovely kasha recipe. The sweet version is easy and simple and thus my go-to on a weekday morning when I'm craving kasha. The flavour of buckwheat can be an adjustment for some people, but I find it a nice change from plainer porridges like cream of wheat or oatmeal, and is certainly worth a try given its health benefits. If you do give it a try, I hope you enjoy!