Kasha With Wild Mushrooms And Toasted Walnuts
|Dried cepes/Porcini mushrooms||1 Ounce|
|Hot chicken stock/Canned broth||5 Cup (80 tbs)|
|Unsalted butter||3 Tablespoon|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Fresh shiitake mushrooms/Button mushrooms, sliced||1⁄2 Pound, small, stems removed|
|Eggs||2 Large, lightly beaten|
|Kasha||2 Cup (32 tbs) (medium)|
|Walnuts||4 Ounce (1 cup)|
|Walnut oil||6 1⁄4 Teaspoon (2 tablespoons plus 1/4 teaspoon)|
|Minced parsley||3 Tablespoon|
1) In a saucepan, pour in 2 cups of the hot chicken stock and soak the dried mushrooms until soft, about 30 minutes.
2) Remove the mushrooms and squeeze dry over the bowl of soaking liquid.
3) Quickly rinse the mushrooms under cool water and pat dry. Coarsely chop and place aside.
4) Line a strainer with a dampened paper towel and strain the soaking liquid.
5) In a medium saucepan, transfer the stock and add enough chicken stock to make a total of
4 cups liquid.
6) In a large heavy skillet, add 1 tablespoon butter and melt over low heat.
7) SautÃ© onions in hot butter over moderately low heat, for 10 minutes, by stirring occasionally, until soft but not brown.
8) Place the onions in one side of the skillet and add remaining 2 tablespoons butter and the fresh mushrooms.
9) SautÃ© the mushrooms over moderate heat until tender, about 5 minutes.
10) Add the reserved chopped cepes and combine with onions and fresh mushrooms, stirring, for 2 minutes.
11) In a bowl, transfer the mixture and prepare the skillet for cooking the kasha.
12) Place the reserved stock over moderate heat and bring to a boil. Reduce the heat to low and continue simmering.
13) In a large bowl, toss the eggs with the kasha until the grains are thoroughly moistened and all the egg has been absorbed.
14) In the skillet, place the egg-coated kasha to cook over moderately high heat, stirring constantly to break up any lumps, until the grains are hot, dry and mostly separate, about 4 minutes.
15) Pour in the hot stock to the skillet and stir in to moisten thoroughly.
16) Cover the skillet tightly and steam over low heat for 10 minutes.
17) Stir in the mushroom mixture and season with salt to taste.
18) Cover and cook until all the liquid is absorbed and the grains are fluffy and separate, about 10 minutes.
19) Remove the skillet from the heat and let it cool down to room temperature by taking off the cover and stirring occasionally.
20) A few hours before serving, preheat the oven to 300°.
21) In a bowl, toss the walnuts with 1/4 teaspoon walnut oil.
22) In a baking sheet, place the walnuts and roast for 10 minutes to crisp them and bring out their full flavor.
23) Just 30 minutes before serving, preheat the oven to 350°.
24) Add the walnuts into the kasha. In an attractive shallow baking dish, transfer the mixture.
25) Cover tightly and place inside oven to bake for 20 minutes by stirring 2 to 3 times or until heated through.
26) Stir in the remaining 2 tablespoons walnut oil and the parsley.
27) Season the kasha with salt to taste.
28) With a large fork, fluff the kasha and transfer to a serving platter, to serve while still hot.
Steps 1-19 can be prepared ahead. Transfer the kasha to a covered container and refrigerate for up to 3 days or freeze for up to 1 month. Let return to room temperature before proceeding.