Kasha Varnishkes
Kasha Varnishkes is a beloved Ashkenazi Jewish dish featuring roasted buckwheat groats (kasha) and bow-tie pasta, often enriched with deeply caramelized onions and earthy mushrooms. This comforting, savory, and hearty preparation is typically seasoned simply with salt and pepper, and brightened with fresh herbs, making it a satisfying side or main course.
Equipment
- 1 Large Pot For boiling noodles and kasha
- 1 Large Skillet or Dutch Oven For sautéing vegetables and combining ingredients
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander For draining noodles and kasha
Ingredients
Main
- 3 tablespoons kosher salt divided, plus more as needed
- 1 1/4 cups kasha roasted buckwheat groats
- 7 tablespoons extra-virgin olive oil or schmaltz or butter, divided, plus more as needed
- 3 large yellow onions chopped (about 6 cups)
- 2 pinches freshly ground black pepper plus more to taste
- 10 ounces baby bella mushrooms thickly sliced (about 3½ cups)
- 1/2 pound bow-tie noodles farfalle
- 2 large garlic cloves finely chopped or Microplaned
- 3/4 cup chopped flat-leaf parsley
- 1/4 cup chopped chives
Instructions
- Bring a large pot of salted water to a rolling boil for the noodles.
- In a separate medium pot, combine kasha with 1 1/4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and kasha is tender, about 15 minutes. Fluff with a fork.
- While kasha cooks, heat 3 tablespoons of olive oil (or schmaltz/butter) in a large, heavy-bottomed skillet over medium-low heat. Add chopped onions and a pinch of salt and pepper. Cook, stirring occasionally, until deeply caramelized and tender, about 25-30 minutes.
- Increase heat to medium-high. Add the remaining 4 tablespoons of olive oil and sliced mushrooms to the skillet with the onions. Sauté until mushrooms are well-browned and their liquid has evaporated, about 10-12 minutes.
- Stir in the finely chopped garlic and cook for 1 minute until fragrant.
- Add the bow-tie noodles to the boiling salted water and cook according to package directions until al dente. Drain thoroughly using a colander.
- Add the cooked kasha and drained bow-tie noodles to the skillet with the onion and mushroom mixture.
- Stir everything together thoroughly, ensuring the kasha and noodles are well coated. Cook for a few minutes to allow flavors to meld and for the bottom to crisp slightly, if desired.
- Remove from heat. Stir in the chopped flat-leaf parsley and chives.
- Taste and adjust seasoning with additional salt and pepper as needed before serving warm.
Notes
Toasting the kasha with an egg before adding water is a classic technique to ensure each groat remains distinct and fluffy, preventing a gummy texture. For the onions, patience is key; slow caramelization over medium-low heat develops a deep, sweet umami foundational to the dish. If using schmaltz, render it gently for maximum flavor. Ensure mushrooms are properly browned, not steamed, by not overcrowding the pan and using sufficient fat. Taste and adjust seasoning throughout, especially for salt and pepper, to balance the earthy flavors. Finish with a generous amount of fresh parsley and chives for brightness and aromatic lift, adding them just before serving to preserve their vibrant color and flavor.