| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Jewish, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dry porcini mushrooms (optional) |
| 1 |
c |
Kasha, preferably coarse ground |
| 1 |
lg |
Egg |
| 1/4 |
c |
Plus 1 tbs goose fat or butter |
| 2 |
c |
Chopped onions |
| 1 |
ts |
Sugar |
| 5 |
c |
(1 lb) fresh sliced mushrooms |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Salt |
| 2 |
ts |
Freshly ground pepper |
| 1 |
tb |
Dried oregano |
| 1 3/4 |
c |
Boiling chicken broth |
| 2 |
c |
Bowtie noodles |
INSTRUCTIONS
Directions: Soak porcini mushrooms in small amount of warm water. (Soaking
water may be added to make up the 1 3/4 cup chicken broth) When they're
soft, cut mushrooms into small pieces and set aside.
Stir together kasha and egg with fork and set aside to dry 30 minutes,
stirring occasionally.
Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with
tight fitting lid. Add onions along with sugar and saute, stirring often,
until well-browned. Add mushrooms and garlic. Cover and cook until
mushrooms yield their liquid. Continue cooking uncovered until liquid
evaporates.
Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,
2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and
simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties
according to package directions. Drain and stir in remaining 1 tbs goose
fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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