Kasha and Mushrooms

Combine the dry kasha (buckwheat groats) with the egg substitute in a bowl and stir thoroughly to coat every grain evenly. This coating prevents the groats from clumping during cooking.

Heat a dry skillet or saucepan over medium-high heat and add the coated kasha, stirring constantly until the grains are dry, separate, and lightly toasted. This step takes approximately 3 to 4 minutes and enhances the nutty, earthy flavor.

Carefully pour the measured water into the toasted kasha and stir in the onion flakes, garlic granules, and your choice of herbs. Bring the mixture to a boil, then reduce the heat to low.

Cover the pan tightly and simmer the kasha on low heat until all the water is absorbed and the groats are tender. Do not lift the lid during this time to ensure even steaming.

While the kasha cooks, rehydrate any dried mushrooms if using, or prepare fresh mushrooms by wiping them clean and slicing them uniformly. Set the prepared mushrooms aside.

In a separate skillet, sauté the mushrooms over medium heat until they release their moisture and develop a golden-brown color, seasoning with herbs and additional garlic granules as desired. Cook until all liquid has evaporated.

Fluff the cooked kasha gently with a fork and fold in the sautéed mushrooms, mixing until evenly combined. Taste and adjust seasoning with additional herbs or garlic granules as needed.

Serve the kasha and mushroom mixture hot as a filling, side dish, or pie stuffing, garnishing with fresh herbs if available. Allow to rest for 2 minutes before plating for best texture.