Russian Wild Mushroom & Buckwheat Kasha with Sour Cream Dill Sauce

Ingredients:

For the Kasha:

• 1 cup toasted buckwheat groats (kasha)

• 2 cups water or vegetable broth

• 1 tbsp unsalted butter

• 1 tsp salt

• 1 bay leaf

For the Wild Mushroom Mix:

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz mixed wild mushrooms (chanterelle, porcini, or cremini), cleaned and sliced

• 1 tsp smoked paprika

• Salt and black pepper to taste

For the Dill Sauce:

• ½ cup sour cream

• 1 tbsp fresh dill, finely chopped

• 1 tsp lemon juice

• Pinch of salt

Instructions:

1. Prepare the Buckwheat Kasha in the Nutri-Stahl 3 Quart:

   • Add buckwheat, water or broth, butter, salt, and bay leaf to the saucepan.

   • Bring to a gentle boil over medium heat.

   • Reduce heat to low, cover, and let simmer for 15–18 minutes until liquid is absorbed and the grains are tender.

   • Remove from heat and let sit for 5 minutes, then fluff with a fork and discard bay leaf.

2. Sauté the Wild Mushrooms:

   • In a skillet, heat olive oil or butter over medium heat.

   • Add onion and cook until translucent, about 3–4 minutes.

   • Stir in garlic and sliced mushrooms.

   • Sauté until mushrooms release their moisture and begin to brown (about 7–10 minutes).

   • Season with smoked paprika, salt, and pepper. Remove from heat.

3. Make the Dill Sauce:

   • In a small bowl, mix sour cream, fresh dill, lemon juice, and a pinch of salt. Chill until ready to serve.

4. Combine and Serve:

   • Gently fold the sautéed mushrooms into the cooked buckwheat.

   • Plate in a rustic bowl or dish.

   • Spoon the dill sauce over the top or serve on the side.