Cooking Recipe Kash Varnishkes (Rose Levy Beranbaum)
Recipe Ingredients
Directions
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.