Kasha With Mushrooms

• 1 cup whole or coarse grain buckwheat groats (kasha)
• 1 egg white
• 2 cups diced mushrooms, preferably shiitake
• 1 1/2 cups well-seasoned beef or chicken stock
• 1 1/2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper to taste

1. Mix the groats with the egg white in a heavy quart-and-a-half saucepan.
2. Place over medium heat and stir with a fork for two to three minutes, until the grains are separated.
3. Add the mushrooms and stock.
4. Bring to a simmer, add the thyme, cover and cook over very low heat for 10 to 15 minutes, until the liquid has been absorbed.
5. Season to taste with salt and pepper and serve.

grain buckwheat, egg, mushrooms, beef, thyme, salt

Taken from cooking.nytimes.com/recipes/3600 (may not work)