Kasha Mixed Mushroom Gratin

In North America, kasha refers to roasted buckwheat groats or kernels. Roasting the groats brings out a strong nutty flavor that makes kasha a popular grain in eastern European cooking where it is enjoyed not only as a porridge but also in savory dishes like soups where its firm and chewy texture makes for an added appeal. And since buckwheat is not a grain in fact but a seed that cooks like a grain, it's gluten free too. It has been a long time since I have enjoyed the goodness of kasha, but a routine cleanup of my cupboards revealed a sadly forgotten jar of it. I've been looking to mix up my grains lately anyways, and cracked buckwheat is often a favorite breakfast cereal porridge that I serve warm with fresh berries and maple syrup. So...

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Posted in: International Recipes