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Kasha Pilaf with Miatake Mushrooms

 

  • 2 tbsp. butter (or olive oil)
  • 3 shallots, peeled and minced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 yellow pepper, seeded and diced
  • 1/3 cup fresh maitake or shiitake mushrooms, chopped (can use *dried maitake)
  • 1 tsp. thyme
  • 1/2 tsp. sea salt
  • 1 cup kasha (toasted buckwheat)
  • 2 cups chicken stock (or water)
  • Parsley

In a deep frying pan, saute shallots in butter for 2-3 minutes. Add celery, carrots, pepper and maitake mushrooms, plus a pinch or two of sea salt. Cover and cook 3-5 minutes. Add thyme, sea salt, kasha, and stock. Bring to a boil. Reduce heat to simmer, cover, and cook 12 minutes. Fluff with a fork and garnish with fresh parsley.

*If using dried maitakes, rehydrate the mushrooms in water before adding to the frying pan. And, you can use the mushroom soaking water in place of the chicken stock for the recipe.