WILD MUSHROOM KASHA SALAD

 
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A few months ago I started on a real buckwheat kick after a friend bought me a package of kasha (dry roasted buckwheat) from a Polish food store. Then I went to Russian Banya and got inspired to make these wild mushrooms I had there. The egg that is pictured above is not optional because mixing kasha with runny egg yolks is a match made in heaven. Pair with dill and cucumbers which is a light accompaniment to this rich but satisfying dish. You can also use whatever mix of raw salad greens you like. I used baby spinach and frisee.  

Ingredients

  • ⅓ cup of dry toasted buckwheat
  • 1 tsp of ghee
  • 1 cup of assorted sliced wild mushrooms (shiitake, oyster, and cremini work nicely here)
  • About 2 tsp or more of neutral tasting oil (I use avocado oil)
  • 2 tsp of ground cumin
  • 1 egg
  • 1 kirby cucumber (peeled and sliced however you like)
  • 2 cups of mixed salad greens
  • 2 tsp of neutral tasting oil
  • Salt and pepper to taste
  • Chopped dill to garnish
  1. Place buckwheat with equal parts water and the ghee in small pot over high heat until water comes to a boil. Lower to a simmer and cover the pot with a slight opening until the kasha has absorbed all the water. This should take about 10 to 12 minutes. Then take off heat and fluff with a fork. Set aside.

  2. Preheat the oven to about 350 degrees. Line a sheet pan with parchment paper. In a bowl lightly mix together the mushrooms with the cumin and some salt and pepper to taste. Spray a little bit of neutral oil ( about 1 tsp worth) to let the seasonings stick to the mushrooms. If you don't have an oil mister you can just use a regular utensil instead. Spread the mushrooms evenly on the sheet pan and bake in the oven for about 10 minutes or until the mushrooms are browned and crispy.

  3. Heat up the remaining oil in a warmed skillet and fry your egg sunny side up. I like keeping the yolk a little on the runnier side so I can mix with with kasha and rest of the salad.

  4. Salt the cucumber slices lightly and let marinate for a bit. It is a good idea to do this step while kasha is cooking or mushrooms are roasting.

  5. Assemble kasha, mushrooms, the egg, and cucumber slices on a bed of greens in a large bowl. Sprinkle with chopped dill and freshly ground black pepper. Add more salt to suit your tastes.

  6. Break the egg yolk and let it run all over your salad before you dig in. Trust me its worth it.