This tasty Russian dish makes an excellent vegetable accompaniment to stuffed shoulder of lamb or veal.
1 oz. butter
1 large onion, finely chopped
8 oz. mushrooms, wiped clean and sliced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
½ cups kasha, cooked
2 tablespoons double cream
In a medium-sized heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the mushrooms and fry, stirring occasionally, for 3 minutes.
Sprinkle the salt, pepper and parsley over the vegetables and add the kasha. Reduce the heat to low and cook for minutes or until the kasha is heated through.
Transfer the mixture to a heated serving dish and spoon the cream over the top. Serve immediately.