Buckwheat Kasha with Mushrooms

This Buckwheat Kasha with Mushrooms in Tomato Sauce recipe is a hearty plant-based and pantry-friendly dish that is ready in 30 minutes.

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Craving something wholesome and satisfying? This dish of Buckwheat Kasha with Mushrooms brings together nutty buckwheat, tender pickled mushrooms, and a rich tomato sauce for a comforting meal that warms you from the inside out. Perfect for a cozy dinner or a quick lunch, it’s packed with nutrients and flavor in every bite.

Buckwheat kasha is Slovenia on a plate

There is almost no other dish that speaks Slovenia like a good buckwheat kasha dish. It’s very popular in Slovenian cuisine and with good reason, too, as buckwheat groats is a nutritious and hearty grain with a rich, nutty flavor that can be cooked as a savory or sweet dish.

We combined our beloved Buckwheat groats with tender pickled mushrooms and a savory tomato sauce to create a comforting meal that’s perfect for the colder months ahead.

This recipe is quick to make, ready in just 30 minutes, and makes a healthy meal that is full of flavor.

It is also a great way to explore flavors from our Slovenian cuisine while using simple pantry ingredients you might already have at home.

So, why not treat yourself today to a nourishing, flavorful plant-based meal that’s both wholesome and incredibly easy to whip up?

Check the ingredient list below, grab what you need from your pantry, and get food on the table in 30 minutes.

Ready, set, go!

Buckwheat Kasha Ingredients

The true beauty of this recipe is in the fact that first of all, it takes just 30 minutes to cook a wholesome plant-based meal, and second, you only need a couple of pantry staples and you are ready to cook.

Let’s take a look at the ingredient list!

Buckwheat Groats
This is the grain base of the dish. Buckwheat groats are a gluten-free, nutrient-dense whole grain with a nutty flavor and slightly chewy texture. Despite its name, buckwheat is not related to wheat and is actually a seed, making it an excellent option for those with gluten sensitivities.

It’s a traditional staple in Eastern European and Slovenian cuisine, known for being high in protein, fiber, and essential minerals. 

It’s also versatile and you can use it as a savory dish base or for your morning porridge.

Pickled Mushrooms
We chose to use pickled mushrooms in this recipe as they add a tangy, umami flavor to the dish, providing a delightful contrast to the earthy buckwheat. Pickled mushrooms are also highly convenient as they are a staple that is very well stored in the pantry.

We used pickled mushrooms by Droga Dobrote in this recipe. If you don’t have pickled mushrooms you can use fresh mushrooms as well!

Onion:
this is a fundamental ingredient in many savory dishes, providing a natural sweetness and depth of flavor. When sautéed, onions release their sugars and caramelize, adding a rich, aromatic base to the dish.

Garlic:
is a potent aromatic that infuses the dish with a warm, slightly spicy flavor.

Basil Tomato Sauce:
A high-quality tomato sauce, especially one infused with basil, provides a rich and tangy base for the buckwheat kasha. We used a basil-infused tomato sauce by Droga Dobrote in this recipe.

Olive Oil:
is used for sautéing the onions and garlic, adding a subtle fruity flavor and a healthy source of fats.

Sweet Paprika:
adds a mild, slightly smoky flavor to the dish, along with a vibrant red color. It’s made from dried, ground sweet peppers and is commonly used in European cuisines.

Oregano & Thyme:
use herbs to your liking to season the sauce. We like using oregano and thyme to create an Italian-inspired flavor combination. You can use fresh or dried herbs, depending on what’s available.

Salt and Pepper:
essential for seasoning the dish to bring out the natural flavors of all the ingredients. Adjust these seasonings according to your taste preferences.

Now that you have gathered your ingredients, see the cooking instructions below and get cooking! 🙂

How to make Buckwheat Kasha with Mushrooms

Here is a step-by-step on how to make this recipe. Don’t worry, it’s super simple and fast! 

There is also a video recipe down below!

Start by preparing your buckwheat groats. 

Rinse it under cold running water using a fine mesh sieve until the water runs clear. This helps remove any dust and ensures a cleaner flavor. For added flavor, you can lightly toast the buckwheat in a dry pan over medium heat for a few minutes before boiling. This intensifies the nutty flavor and gives the kasha more depth.

When your buckwheat groats are clean, add water to a pot and bring it to a boil. Season with salt, then once the water is boiling, add the rinsed buckwheat groats and reduce the heat to medium.

Cook for about 10 minutes, or until the groats are tender but still have a slight bite to them.

To avoid overcooking, check the buckwheat a few minutes before the 10-minute mark. It’s best to cook them slightly under because they will absorb more liquid and flavor when added to the sauce later.

Once cooked, drain any excess water and set the buckwheat aside.

Next, prepare the vegetables by finely chopping the onion and garlic.

Drain the pickled mushrooms from their liquid and give them a light rinse under running water to reduce the pickling intensity. If you like a more intense pickled flavor, skip the rinse. Alternatively, if the pickling is too strong, let the mushrooms sit in fresh water for 5 minutes before draining.

Chop the mushrooms into bite-sized pieces or slices.

Now it’s time to make the sauce.

In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté, stirring frequently, for about 5 minutes or until it softens and turns a light golden brown.

Add the chopped garlic and sauté for another 1-2 minutes until fragrant, but be careful not to burn it, as garlic can turn bitter quickly.

Next, add the mushrooms and cook for about 3-4 minutes, allowing them to brown slightly and soften. For extra flavor, sauté the mushrooms until they develop a light golden crust. This will give them a more intense umami taste and balance the acidity from the pickling.

Season the mixture with sweet paprika, oregano, thyme, salt, and pepper to taste. Stir everything well so the spices evenly coat the mushrooms and onions.

Pour in the basil tomato sauce and stir well to combine all the ingredients.

Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

If you like a richer sauce, you can add a tablespoon of tomato paste or a pinch of sugar to balance the acidity. Stir occasionally to prevent the sauce from sticking to the pan.

Lastly, gently stir the cooked buckwheat groats into the tomato-mushroom mixture. Mix until the groats are well-coated with the sauce and evenly distributed.

Let the buckwheat sit in the sauce for an extra minute or two to allow it to absorb more flavor from the tomato sauce. If the mixture seems too dry, you can add a splash of vegetable broth or water to loosen it up.

Now your buckwheat kasha with mushrooms is done and ready to serve.

See serving ideas below for suggestions on how to pair this kasha. 

We also included storage tips to store your leftovers safely. 

Buckwheat Kasha with Mushrooms VIDEO RECIPE

Here is the video recipe to cook along!

 

 

 

 

 

 

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Serving ideas

This Buckwheat Kasha is a great dish on its own and you can serve it up with a simple fresh herb garnish, like parsley, dill, or chives. 

We also like to top it up with some extra grilled or pan-fried mushrooms. A dollop of vegan sour cream or yogurt on top would also work very well to contrast the tangy tomato sauce.

Pair the dish with a side of a simple green salad with a light vinaigrette (try mixed greens, cucumber, and a lemon-olive oil dressing) or roasted vegetables (such as carrots, bell peppers, zucchini, or sweet potatoes) for added texture and nutrients.

Here are more pairing ideas:

• a tangy coleslaw with a vinegar-based dressing for a crunchy, acidic side
• a slice of crusty whole-grain bread or a warm flatbread like pita or naan. The bread is perfect for soaking up the flavorful tomato sauce. For a more Eastern European touch, you could serve it with dark rye bread or buckwheat bread
• a side of sautéed greens like spinach, kale, or Swiss chard, sautéd with garlic and olive oil
• a small side of pickled vegetables like beets, red cabbage, or cucumbers
• add more protein to the meal with grilled or pan-fried tofu or tempeh. Marinate the tofu or tempeh in soy sauce, garlic, and herbs before cooking for extra flavor
• use this buckwheat kasha mixture as a filling for bell peppers. Here is a recipe to guide you (substitute the lentil filling with this buckwheat kasha filling)

And if you enjoy a bit of heat, sprinkle some red pepper flakes or drizzle your favorite hot sauce over the dish.

As you can see, this recipe is truly a great base for many different variations, but it’s also a complete and satisfying meal on its own.

Storage tips

This recipe stores easily and is perfect for your meal-prepping, or simply to enjoy as leftovers.

Here’s a closer look at how to store this Buckwheat kasha to enjoy it all week and beyond:

Refrigeration:
Allow the Buckwheat kasha to cool to room temperature before storing. This helps prevent condensation in the storage container, which can affect texture and flavor. Store the dish in an airtight container to keep it fresh. This way it can be stored in the refrigerator for up to 4-5 days.

Freezing:
If you plan to freeze the dish, portion it into individual servings. This makes it easier to defrost only what you need. Use freezer-safe, airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. This dish can be frozen for up to 3 months.

Reheating:
You can reheat this dish using the microwave, on the stovetop, or in the oven.
– Microwave: Reheat in the microwave on medium power, stirring occasionally to ensure even heating. You may need to add a splash of water or vegetable broth if the dish appears dry.
– Stovetop: Reheat in a pan over medium heat. Stir occasionally and add a bit of water or broth if needed to reach the desired consistency.
– Oven: Reheat in an oven-safe dish covered with foil at 350°F (175°C) for about 15-20 minutes, or until heated through.
– Thawing: If you freeze this dish, thaw it in the refrigerator overnight before reheating. You can also use the defrost setting on your microwave for quicker thawing.

Batch Cooking:
Prepare a larger batch of this recipe (double or triple) and store it in portioned containers. This is perfect for having ready-made meals throughout the week or freezing them for later.

By following these storage tips, you can ensure that your kasha stays fresh, delicious, and ready for your busy schedule.

More similar recipes:

Pearl Barley and Pumpkin Risotto

Vegan Barley Asparagus Risotto with Peas

Apple Cinnamon Buckwheat Porridge

Easy Vegan Mushroom Soup

This recipe is sponsored by Droga Dobrote –  Ahac d.o.o.

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