Grechka s Griboy (Buckwheat with Mushrooms)

About This Recipe

Grechka is buckwheat kasha, the earthy, nutty grain that shows up at Russian dinner tables the way rice or potatoes do elsewhere. Toasting the raw groats in a dry pan before adding liquid is the step that makes the difference between flat, mushy kasha and one with real roasted depth. Wild or cremini mushrooms cooked hard in butter until they release and reabsorb their own liquid add the savory backbone. The buckwheat is simmered covered until every grain separates and fluffs rather than turning to porridge, a texture Russian cooks are particular about. Dill and a spoon of sour cream stirred in at the end round out the dish, which is substantial enough to eat on its own or serve alongside roasted meat. It's humble, inexpensive food, the kind found in home kitchens across Russia and Ukraine for generations, valued for its keeping qualities and how well it stretches a small amount of mushroom into a full meal.

Ingredients

Serves 4

• 1.5 cupsraw buckwheat groats (kasha)
• 3 cupswater or vegetable stock
• 0.5 lbcremini or wild mushrooms(sliced)
• 1yellow onion(diced)
• 4 tbspbutter(divided)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 0.25 cupsour cream
• 2 tbspfresh dill(chopped)

Instructions

1. 1

   Toast the buckwheat

   In a dry saucepan over medium heat, toast the raw groats for 3-4 minutes, stirring, until fragrant and slightly darker.

2. 2

   Simmer

   Add water or stock and salt, bring to a boil, then cover and reduce to low. Simmer 15 minutes without lifting the lid until the liquid is absorbed.

3. 3

   Cook the mushrooms

   Meanwhile, melt 2 tbsp butter in a skillet over high heat. Add mushrooms in a single layer and cook undisturbed 4-5 minutes until deeply browned.

   Don't crowd the mushrooms — a packed pan steams them instead of browning them.

4. 4

   Add onion

   Push mushrooms aside, add remaining butter and the onion, and cook 6-7 minutes until soft and golden.

5. 5

   Combine

   Fluff the cooked buckwheat with a fork and fold in the mushroom-onion mixture along with black pepper.

6. 6

   Finish

   Stir in sour cream and dill just before serving, or serve them on the side.

Variations

• •

  Add cooked ground beef or pork to turn this into a full main dish called grechka s myasom.

• •

  Use chicken stock in place of water for a richer base.

• •

  Stir in caramelized onions cooked low and slow for 25 minutes for extra sweetness.

Storage

Refrigerate up to 4 days in a sealed container. Reheat in a skillet with a splash of water or stock over medium-low heat, stirring, until warmed through.

Frequently Asked Questions