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In
a large skillet, melt butter and sauté onions and mushrooms.
Prepare kasha according to basic directions on package, adding
the sautéed vegetables when the liquid is added and
eliminating any additional butter or margarine. Before serving,
fluff kasha with a fork and sprinkle with parsley.
Serving Suggestions:
The traditional Eastern European manner for serving varnishkas
is as an accompaniment to beef brisket - along with lots of
gravy or meat juices. Contemporary cooks may prefer to skip
the gravy and pair this healthful and satisfying combo with
turkey or lamb kebobs, veal loin, grilled swordfish, roasted
chicken or boneless duck breasts. Vegetarians who pay attention
to complementary proteins can be assured that varnishkas make
an appropriate and nutritious meatless entrée.
Variations:
Amounts of mushrooms, onions and pasta bows can be increased,
if desired. Shiitake or porcini mushrooms (fresh or dried)
intensify the flavor. Instead of butter, some cooks use a
combination of butter and walnut or hazelnut oil to sauté
mushrooms and onions.
Seasoning options:
Fresh or dried herbs, such as thyme, oregano or chervil. Garlic.
Do
your own thing:
Vary this basic pilaf
to suit your tastes and the menu. Veggie variations: shallots,
garlic, celery, carrots, peas, sweet peppers, kohlrabi. Favorite
Fruits: apples, pears, currants, dried apricots, cherries,
fresh or dried cranberries. Other options: herbs-thyme, rosemary,
oregano, chervil, lovage, toasted pecans or almonds.
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