Kasha Varniskes from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler

Name: Kasha Varniskes from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler
Ingredients: salt and ground black pepper; 200 g/7 oz pasta bows; 300 g/11 oz/1½ cups whole coarse, medium or fine buckwheat; 250 g/9 oz mushrooms, sliced; 3–4 onions, thinly sliced; 45 ml/3 tbsp rendered chicken fat (for a meat meal), vegetable oil (for a pareve meal) or 40 g/1½ oz/3 tbsp butter (for a dairy meal); 500 ml/17 fl oz/2¼ cups boiling vegetable stock or water; 25 g/1 oz dried well-flavoured mushrooms, such as ceps

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This combination of buckwheat groats, mushrooms and bow-shaped pasta is a classic a Shkenazic dish from Poland, Ukraine and Russia. It may be an acquired taste,

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Ingredients

salt and ground black pepper
200 g/7 oz pasta bows
300 g/11 oz/1½ cups whole coarse, medium or fine buckwheat
250 g/9 oz mushrooms, sliced
3–4 onions, thinly sliced
45 ml/3 tbsp rendered chicken fat (for a meat meal), vegetable oil (for a pareve meal) or 40 g/1½ oz/3 tbsp butter (for a dairy meal)
500 ml/17 fl oz/2¼ cups boiling vegetable stock or water
25 g/1 oz dried well-flavoured mushrooms, such as ceps