Kasha Varnishkes with Mushroom Gravy

• 3 1/2 cups water
• 1/2 cup coarse kasha (buckwheat groats)
• Salt
• 1 1/2 cups bow-tie pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1/2 pound cremini mushrooms, thinly sliced
• 2 teaspoons chopped thyme
• 3 tablespoons all-purpose flour
• 2 tablespoons soy sauce
• Freshly ground pepper

1. In a small saucepan, bring 1 cup of the water to a boil.
2. Add the kasha and 1/2 teaspoon salt, cover and cook over low heat until the water has been absorbed, about 10 minutes.
3. Stir well, cover and set aside.
4. In a saucepan of boiling salted water, cook the bow-tie pasta until al dente.
5. Drain, reserving 1/2 cup of the cooking water.
6. Return the bow-ties to the saucepan.
7. Meanwhile, in a medium skillet, heat the olive oil.
8. Add the onion, garlic, creminis and thyme and cook over high heat, stirring occasionally, until the onions are softened and caramelized, about 5 minutes.
9. Stir in the flour, then add the remaining 2 1/2 cups of water and the soy sauce and stir constantly until a smooth sauce forms.
10. Simmer over moderate heat, stirring a few times, until thickened, about 3 minutes; season with salt and pepper.
11. Reheat the kasha, stirring in some of the reserved cooking water to loosen it.
12. Stir the kasha into the bow-ties; spoon into bowls.
13. Top with the mushroom gravy; serve.

water, coarse kasha, salt, pasta, extravirgin olive oil, onion, garlic, mushrooms, thyme, allpurpose, soy sauce, freshly ground pepper

Taken from www.foodandwine.com/recipes/kasha-varnishkes-mushroom-gravy (may not work)