sautéed morel mushrooms as part of kasha varnishkes
1 cup dry whole buckwheat groats (kasha)
2 cups vegetable broth
2 tablespoon olive oil
1 medium onion
8 oz. fresh mushrooms
half small head of cabbage, shredded
2 tablespoon soy sauce
2 tablespoon balsamic vinegar
1 cup uncooked bowtie pasta (farfalle), cooked
1) Rinse kasha in a strainer. Dump wet kasha onto preheated skillet. Toast kasha, stirring until dry.
2) Pour toasted kasha into boiling broth. Immediately turn down heat and simmer kasha uncovered until liquid is absorbed. Remove from heat and let dry somewhat.
3)Saute onions, mushrooms, and cabbage in oil until onion is translucent. Add soy sauce and balsamic vinegar.
4)Mix all. Eat.