Recipe - Kash Varnishkes

One half ounce Dry porcini mushrooms
(optional)
1 cup Kasha, preferably coarse
ground
1 lg Egg
One fourth cup Plus 1 tbs goose fat or
butter
2 cup Chopped onions
1 teaspoon Sugar
5 cup (1 lb) fresh cut or sliced up
mushrooms
1 teaspoon Minced garlic
1 teaspoon Salt
2 teaspoon Freshly ground pepper
1 tablespoon Dried oregano
1 Three fourths cup Boiling chicken broth
2 cup Bowtie noodles

Directions: Soak porcini mushrooms in small amount of warm water. (Soaking
water may be added to make up the 1 Three fourths cup chicken broth) When they're
soft, cut mushrooms into small pieces and set aside.

Stir together kasha and egg with fork and set aside to dry 30 minutes,
stirring occasionally.

Melt One fourth cup goose fat in large skillet (preferably broilerproof) with
tight fitting lid. Add onions along with sugar and saute, stirring often,
until wellbrowned. Add mushrooms and garlic. Cover and cook until
mushrooms yield their liquid. Continue cooking uncovered until liquid
evaporates.

Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,

2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and
simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties
according to package directions. Drain and stir in remaining 1 tbs goose
fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini