Kash Varnishkes

Kash Varnishkes is a beloved Jewish comfort food that combines the nutty depth of toasted buckwheat groats (kasha) with the earthy richness of mushrooms and the satisfying chew of bow-tie pasta. This dish starts by stirring an egg into the kasha to prevent clumping, then toasting it in fat until fragrant. Caramelized onions and a mix of fresh and rehydrated porcini mushrooms add layers of umami flavor. The mixture simmers in broth until the grains are tender, then gets tossed with cooked bow-tie noodles for a hearty, cohesive meal. It&# 226;ÂÂs perfect for cozy weeknight dinners, holiday sides, or anytime you crave a warm, rustic dish that feels like a hug on a plate.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Middle Eastern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 2.8

Description

Kash Varnishkes is a beloved Jewish comfort food that combines the nutty depth of toasted buckwheat groats (kasha) with the earthy richness of mushrooms and the satisfying chew of bow-tie pasta. This dish starts by stirring an egg into the kasha to prevent clumping, then toasting it in fat until fragrant. Caramelized onions and a mix of fresh and rehydrated porcini mushrooms add layers of umami flavor. The mixture simmers in broth until the grains are tender, then gets tossed with cooked bow-tie noodles for a hearty, cohesive meal. It&# 226;ÂÂs perfect for cozy weeknight dinners, holiday sides, or anytime you crave a warm, rustic dish that feels like a hug on a plate.

Ingredients

1/2 ounce Dry porcini mushrooms

Directions

1
Soak dry porcini mushrooms in a small amount of warm water until soft, about 15 minutes. Drain, reserving the soaking liquid, and chop the mushrooms into small pieces. Set aside.
2
In a medium bowl, stir together 1 cup kasha (buckwheat groats) and 1 large egg with a fork. Let the mixture sit for 30 minutes, stirring occasionally, to dry out slightly.
3
Melt 1/4 cup goose fat (or butter) in a large, heavy skillet with a tight-fitting lid over medium heat.
4
Add 2 cups chopped onions and 1 teaspoon sugar. SautÃÂ©, stirring often, until the onions are well-browned and caramelized, about 10-12 minutes.
5
Add 5 cups (1 lb) fresh sliced mushrooms and 1 teaspoon minced garlic to the skillet. Cover and cook until the mushrooms release their liquid, about 5 minutes.
6
Uncover the skillet and continue cooking, stirring occasionally, until the mushroom liquid has completely evaporated, about 5-7 minutes.
7
Add the kasha-egg mixture, 1 teaspoon salt, 2 teaspoons freshly ground pepper, and 1 tablespoon dried oregano to the skillet. Cook, stirring constantly, for 2-3 minutes to toast the kasha.
8
Stir in 1 3/4 cups boiling chicken broth (using reserved porcini soaking liquid if needed to reach volume) and the chopped porcini mushrooms.
9
Cover the skillet tightly and simmer on low heat for 20 minutes, or until the liquid is fully absorbed and the kasha is tender.
10
Meanwhile, bring a large pot of salted water to a boil. Cook 2 cups bow-tie noodles according to package directions until al dente. Drain well.
11
Toss the drained bow-tie noodles with the remaining 1 tablespoon goose fat (or butter) to coat.
12
Fold the coated bow-tie noodles into the kasha mixture. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2.8kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore moisture.

**Substitutions:** For a vegan version, substitute goose fat with olive oil or vegan butter, and use vegetable broth instead of chicken broth. You can also use other small pasta shapes like rotini or shells if bow-ties are unavailable.

**Tip:** Stirring the egg into the kasha before cooking is crucial; it helps keep the grains separate and prevents them from clumping together into a mush.

**Variation:** Add 1/2 cup of toasted walnuts or pecans to the final mixture for extra crunch and nuttiness.

Keywords: kasha, varnishkes, buckwheat, bowtie, pasta, mushrooms, porcini, onions, jewish, comfort, dinner, hearty, toasted, grains, umami, rustic, main, classic

Read it online: https://www.chefs-mate.com/recipe/kash-varnishkes-rose-levy-beranbaum/