Buckwheat Kasha with Mushrooms & Facon
If you're looking for something different to serve as a side dish try kasha. It's woodsy nutty flavor is perfect complement to all your fall dishes. And the addition of wild mushrooms and beef fry add the just the right amount of savory flavor to this hearty dish.
2 pkg Shiitake Mushrooms (sliced)
8 strips of Facon (sliced)
1 medium Onion (diced)
1 1/2 cups Buckwheat
2 3/4 Chicken Stock (bought to a boil)
Salt to taste
In a medium skillet cook the facon over medium heat until they start to crisp. Remove with a slotted spoon to drain on a dry paper towel
Add the onions to the facon fat and sauté until golden brown.
Add the mushrooms to the onions and sauté for 2 minutes.
Stir in the buckwheat making sure all the kernels get coated with the rendered facon fat.
Add the boiling chicken stock. Then lower the heat and cook for another 30 minutes.
Remove from heat and stir in the facon. Reserving some for garnish
Taste to check if more salt is needed and add salt accordingly.