Buckwheat Kasha with Mushrooms and Onions
Nutty toasted buckwheat tossed with deeply browned onions and mushrooms and plenty of dill.
- Time35 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the buckwheat in a sieve. Put it in a pan with the boiling stock, cover and simmer on the lowest heat for 12 minutes, until the liquid is absorbed.
12 min - 2
Take off the heat and leave covered for 10 minutes to steam.
10 min - 3
Meanwhile, heat the oil in a large frying pan over a medium high heat. Fry the onions for 12 minutes, stirring, until deep golden.
12 min - 4
Add the mushrooms and cook for 6 minutes until browned and dry. Add the garlic for the last minute.
6 min - 5
Fork the dairy free spread through the buckwheat, then stir in the onions, mushrooms, dill and pepper. Serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.