Kasza Gryczana z Pieczarkami (Buckwheat with Mushrooms and Caramelized Onion)

Method

1. 1

   Toast the dry buckwheat groats in a dry saucepan over medium heat for 2 minutes, stirring, until fragrant.

   💡 Toasting first is what gives kasza its nutty edge — do it even if the package says pre-roasted.

2. 2

   Pour in the stock, bring to a boil, then cover and simmer on low until the liquid is absorbed and the groats are tender, about 12 minutes.

3. 3

   Meanwhile, heat the olive oil and half the butter in a frying pan over medium-high heat and cook the onions, stirring occasionally, until deeply golden, about 8 minutes.

4. 4

   Add the mushrooms to the onions and cook, letting them sit undisturbed for stretches, until browned and any liquid has cooked off, about 8 minutes.

5. 5

   Stir in the garlic and cook 30 seconds, then season with salt and pepper.

6. 6

   Off the heat, fluff the buckwheat with a fork, fold in the mushroom mixture and remaining butter, and scatter with dill before serving.