You may also like
Categories:
kosher salt kasha extra-virgin olive oil yellow onions ground black pepper bella mushrooms noodles garlic flat leaf chives
Viewed: 104 - Published at: 6 years agoIngredients
- 3 tablespoons kosher salt, plus more as needed
- 1 1/4 cups kasha (roasted buckwheat groats)
- 7 tablespoons extra-virgin olive oil, 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 3 1/2 cups)
- 1/2 pound bow-tie noodles (farfalle)
- 2 large garlic cloves, minced or Microplaned
- 3/4 cup chopped flat-leaf parsley
- 1/4 cup chopped chives
Method
- Preheat the oven to 375° F.
- Set a large pot of water over high heat. Add 1 1/2 tablespoons salt, plus more to taste, until it's very salty. Bring to a boil. Add the kasha and adjust the heat to establish a steady boil. (The method here is exactly like pasta.) Cook until the kasha is just tender-we don't want it mushy-10 to 15 minutes. Drain in a fine-mesh sieve.
- Meanwhile, set a very large skillet on the stove over medium heat. Add 1/4 cup olive oil. When it's shimmery, add the onions. Season generously with salt, to taste, and 1 pinch black pepper. Saute-stirring and lowering the heat as needed-until caramelized, about 40 minutes.
- While that's going, roast the mushrooms. Add the mushrooms to a rimmed sheet pan. Dress with the remaining 3 tablespoons olive oil. Sprinkle with salt, to taste, and 1 pinch pepper. Toss. Roast for about 30 minutes, until deeply browned.
- Set a large pot of water over high heat (save a dish and reuse that kasha pot!). Add 1 1/2 tablespoons salt, plus more to taste, until it's very salty. Bring to a boil. When the onions and mushrooms are almost done, add the pasta to the water. Cook until just al dente, about 8 minutes. Use a spider or slotted spoon to transfer the pasta to the skillet with the onions-this way you reserve that pasta water.
- Add the mushrooms, kasha, and garlic to the skillet. Toss. Add a big splash of pasta water, to loosen everyone up, plus a generous pour of olive oil-and don't be shy with either. Season with more salt and pepper, to taste. Add most of the herbs and toss. Sprinkle the remaining ones on top.
