Kasha And Mushrooms

• 3 tablespoons vegetable oil, divided
• 1 onion, chopped
• 2 cups vegetable broth
• 1 large egg, beaten
• 1 cup dried kasha
• 4 cups sliced mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh dill
• salt and pepper

1. In a medium skillet, heat 1 tablespoon oil over medium heat.
2. Add the onions and saute, stirring often.
3. While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
4. In a bowl, mix together the egg and kasha.
5. When the onions have softened, add in the kasha mixture and stir well to combine.
6. Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
7. When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
8. While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
9. Remove the mushroom skillet from the heat.
10. When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
11. Add in the soy sauce, dill, and salt and pepper to taste.
12. Serve hot.

vegetable oil, onion, vegetable broth, egg, kasha, mushrooms, soy sauce, dill, salt

Taken from www.food.com/recipe/kasha-and-mushrooms-56597 (may not work)