Buckwheat kasha with mushrooms

Name: Buckwheat kasha with mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 g buckwheat groats; 500 ml water; 1 tsp salt; 30 g butter; 1 onion, chopped; 300 g mushrooms, sliced; ¼ tsp black pepper; 2 tbsp dill, chopped

Vegetarian

Гречка с грибами · Grechka s gribami

Nutty toasted buckwheat simmered until fluffy, then tossed with mushrooms and onions fried golden in butter or oil — everyday comfort food across Russia and Ukraine.

Buckwheat kasha with mushrooms is a Russian side dish, ready in about 40 minutes and made with buckwheat groats and mushrooms. It serves 4 and is rated beginner to cook.

Start cooking

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Prep: 10 min
Cook: 25 min
Rest: 5 min
Total: 40 min
Serves: 4
Level: Beginner
Calories: 296

Ingredients

4 servings

250 g Buckwheat groats (opens in a new tab)Toasted buckwheat groats (kasha).
500 ml Water (opens in a new tab)
1 tsp (6 g) Salt (opens in a new tab)
30 g Butter (opens in a new tab)Swap: Sunflower oil (Makes the dish vegan.)Contains milk
1 (110 g) Onion (opens in a new tab), chopped
300 g Mushrooms (opens in a new tab), sliced
¼ tsp (0.5 g) Black pepper (opens in a new tab)
2 tbsp (1 g) Dill (opens in a new tab), chopped

Equipment

Method

1
Step 1
Rinse the buckwheat (opens in a new tab) and toast it in a dry saucepan (opens in a new tab) for 2–3 minutes until fragrant. Add the water and salt, bring to the boil, then cover and cook on low until the water is absorbed.
- 18 min
- low heat
- Saucepan (opens in a new tab)
2
Step 2
Meanwhile fry the onion (opens in a new tab) in the butter (opens in a new tab) until soft, then add the mushrooms (opens in a new tab) and cook until golden and any liquid has evaporated. Season with pepper (opens in a new tab).
- 12 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
How it looks · Photo: Magda Ehlers on Pexels
3
Step 3
Rest the covered buckwheat (opens in a new tab) off the heat for 5 minutes until the grains are dry and separate, then fork through the mushrooms (opens in a new tab) and dill (opens in a new tab).
- 2 min

About this dish

Origin: Not attributed to one place · Origin uncertainBuckwheat kasha is a staple across Russia, Ukraine, Belarus and Poland.Also popular in Russia, Ukraine, Poland
Dish: Lunch · Dinner · Breakfast · Side dishes · Porridge & cereals · Main courses
Cooking method: Simmered, Sautéed
Taste: earthy, nutty, savoury, mild
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for: Budget-friendly · Everyday · Meal-prep friendly
Cook more with: Buckwheat groats · Mushrooms · Butter · Onion · Dill
Techniques: Sautéing · Boiling · Simmering

Allergens

Contains, can be adapted: Milkfrom butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

296 kcal per serving

Calculated

1 serving ≈ 299 g · recipe makes 4

Where the energy comes from

Protein 14%
Carbohydrate 62%
Fat 24%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	296 kcal	99 kcal
Protein	11 g	3.7 g
Carbohydrate	49.8 g	16.6 g
Net carbohydrate	42.3 g	14.1 g
Sugars	—	—
Added sugars	0 g	0 g
Fibre	7.5 g	2.5 g
Fat	8.5 g	2.8 g
Saturated fat	4.4 g	1.5 g
Trans fat	—	—
Cholesterol	16 mg	5 mg
Sodium	639 mg	213 mg
Salt equivalent	1.6 g	0.5 g

Vitamins & minerals per serving

Potassium: 572 mg
Calcium: 36 mg
Iron: 1.8 mg
Magnesium: 157 mg
Vitamin A (RAE): 52 µg
Vitamin C: 4 mg
Vitamin D: 0.2 µg
Vitamin B12: 0 µg
Folate (DFE): 37 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Wrap the covered pot in a towel after cooking — the grains steam to perfect fluffiness.

Common mistakes

Lifting the lid and stirring while it cooks makes the kasha mushy.
Too much water — use 2 parts water to 1 part buckwheat by volume.

Serve with

Serve as a side with stroganoff or cutlets, or on its own with a fried egg or sour cream.

Storage

Refrigerate for up to 4 days.

Reheating

Reheat in a pan or microwave with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Buckwheat groats250 g
Butter30 g
Mushrooms, sliced300 g

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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