Waks'S Kasha Varniskes

• Kasha Varniskes
• 6 large yellow Onions- thinly sliced
• 1/3 cup Schmaltz or Duck Fat (olive oil will do if you are a vegan)
• 3 cups Chicken Stock- Homemade roasted dark brown chicken stock is best, but store bought will do (can Sub Mushroom Stock for vegetarians)
• 2 cups Whole Buckwheat Groats - Kasha
• 1 egg
• 1 teaspoon Kosher Salt
• lots Fresh Ground Black Pepper
• Chopped Parsley for Garnish
• 4 cups Cooked Bow Tie Pasta or Medium Egg Noodles
• Mushroom Gravy - My dad not care for Mushroom Gravy but my Grandmother held in her taste memory the earthy cepes she hunted for as a girl in the Eastern European forests just adored it.
• 1 pound Assorted Mushrooms (or just white ones)- sliced
• 2-3 tablespoons Butter or Schmaltz or Olive Oil
• 1 sprig Fresh Thyme
• 1 clove garlic minced
• 3 tablespoons AP Flour or Wondra
• 1/2 cup dry white wine or vermouth
• 1/2 cup Dried porcini or IF you can find them Dried Polish Mushrooms- Soaked in 1 Cup boiling water for 1 hour
• 2 cups Mushroom Stock or Chicken Stock

1. Melt the Schmaltz in a large heavy bottom saute pan
2. Add Onions
3. Season with Salt & pepper
4. Set Flame as low as it can go and cook stirring occasionally until they become a dark brown tangled sticky amalgam of onions and fat- about 45 minutes maybe more- if they seem to be sticking to the pan you can add a bit of water or stock.
5. Scramble the egg and mix with the kasha so all the kernels are thoroughly coated
6. Bring Stock to a simmer
7. Place a Dutch oven or other stove top to oven vessel (with lid) over medium heat
8. Sautee the groats/egg (dry no oil) over medium heat until the air smells like toasted buckwheat
9. Pour Hot Stock over Kasha
10. Add 1 tsp or so of Kosher salt IF the stock is unsalted
11. Cover and place in oven @350 for 30 -45 minutes or until tender
12. Fluff with a fork and Mix in onions and bow cooked bowties
13. 13.teason generously with fresh ground pepperrnrnrnSprinkle with Chopped parsley if you'd like
14. Melt the fat in a large saute pan with the Thyme Sprig
15. Working in batches.. add just enough mushrooms to cover the bottom of the pan but not over lap, season with satt & pepper and then don't touch them for about 10 minutes, until they have given up most of thier moisture and the edges are brown & crispy, stir to flip and cook on the other side -about 5-6 minutes- reserve in a bowl until all mushrooms are cooked.
16. Pull the re-hydrated Mushroom from the liquid and give those a good saute as well in the pan to get rid of any sliminess- add to reserved mushrooms.
17. Add Wine to empty mushroom pan & deglaze getting all the brown bits up and in the liquid.
18. Add Mushrooms & the garlic back to the pan.. sprinkle with flour and stir well to coat.
19. Add Stock and strained mushroom soaking liquidrnBring to a boil
20. Reduce to a simmerrnCook another 30 minutes over medium heat until thickened ( you can add some cornstarch if you like really thick gravy)
21. Add a few chopped fresh thyme leaves at the end if desired.

kasha varniskes, yellow onions, olive oil will, chicken, whole buckwheat, egg, kosher salt, lots, parsley, pasta, mushroom, mushrooms, butter, thyme, garlic, flour, white wine, porcini, mushroom

Taken from food52.com/recipes/32490-waks-s-kasha-varniskes (may not work)