Kash Varnishkes (Rose Levy Beranbaum)
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
Ingredients
- 1/2ozdry porcini mushrooms
- 1/4cup plus 1 tbs goose fat or
- 1tsp sugar
- 5cup (1 lb) fresh sliced
- 1tsp salt
- 2tsp freshly ground pepper
- 1tbsp dried oregano
- 13/4 c boiling chicken broth
Directions
- 1
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 oni
- 2
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
- 3
Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally
- 4
Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid
- 5
Add onions along with sugar and saute, stirring often, until well-browned
- 6
Add mushrooms and garlic
- 7
Cover and cook until mushrooms yield their liquid
- 8
Continue cooking uncovered until liquid evaporates