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Kicked Up Kasha Varnishkas with Porcini Gravy


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Kicked Up Kasha Varnishkas with Porcini Gravy


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Kicked Up Kasha Varnishkas with Porcini Gravy

I never liked kasha of any kind, but now as a grown up Dietitian I thought I would give it another shot. Afterall it is buckwheat and filled with whole grain goodness. I found that I prefer the more coarse groats and mixed up in this classic dish with a some modern additions I have turned into a fan.


  • Ready Time : 0 min



  • 1 cup coarse kasha, buckwheat groats
  • 2 cups chicken broth or vegetable broth
  • 3 cups sliced mushrooms
  • 1 leek, sliced and cleaned well
  • 1/2 pound Manischewitz mini bow ties, cooked per package directions
  • 1 ounce dried porcini mushrooms
  • 4 tablespoons margarine
  • 5 tablespoons flour
  • 1/4 cup red wine


Soak porcini mushrooms in 3/4 cup hot water for abotu 45 mintues.

In a large deep saute pan, toast buckwheat groats until fragrant.  Heat 2 cups broth in the microwave and then pour into the kasha.  Cover and lower heat to  simmer for about 10 minutes or until liquid is absorbed, fluff and place in a large bowl.  Stir in the prepared pasta .

In the pan, add 1 tablespoon margarine and pan fry the mushrooms until browned then add dash salt to taste.   Add scallions and cook until golden mix into kasha.

Heat 2 tablespoons margarine until melted.  Add in flour and stir, do not allow to burn, pour broth in and stir until there are no lumps.  Strain the mushroom liquid into the pan and then chop the mushroom into pieces, add to pan along with the wine and cook another 20 minutes.  Adjust salt and pepper to taste.  Serve atop kasha.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Kicked Up Kasha Varnishkas with Porcini Gravy

  1. I love kasha. This looks amazing. I will be making this for Shabbos.

  2. avatar says: Tierney

    I made this recipe last night for a belated Hanukkah dinner. Everything was going well until I got to making the gravy. It says to melt butter and mix in flour. So far so good. Then it says to stir in broth, but what broth???? The only broth in the ingredient list is for the kasha. I did not realize this until the butter and flour in the pan. I tried adding the water from the porcini mushrooms and the wine, but it was too thick and tasted terrible. I tried thinning with water, but the taste was still no good. We ended up forgoing the gravy.

    The kasha was pretty good. I liked having the mushrooms mixed in and of course using chicken broth is a must. However, without the gravy it was a bit on the dry side. I would also cut the amount of bow tie noodles down to maybe 1/2-3/4 of the recommended amount.

    • I am so sorry for that mishap, the gravy really needs quite a bit more liquid, it should be about 3-4 cups broth for that much flour. Thanks for commenting so I could fix it.

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