By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Kasza Gryczana z Grzybami. The percentage is the share of ingredients the two recipes have in common.
Buckwheat with MushroomsIn Russia · same ingredients73%
GrechkaIn Russia · same ingredients67%
Merchant-Style BuckwheatIn Russia · same ingredients62%
A classic rustic Polish dish. Earthy buckwheat groats paired with the deep, woody aroma of dried porcini mushrooms.
According to eatmundo's ingredient comparison, the closest dish to Kasza Gryczana z Grzybami from another cuisine is Buckwheat with Mushrooms (Russia): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak 30g of dried porcini in 200ml of hot water for 30 minutes until soft, then chop them roughly.
- 2
Sauté the finely diced onion in 25g of butter until golden and caramelized, about 8 minutes.
- 3
Add the chopped porcini mushrooms to the pan and sauté for another 3 minutes to intensify their flavor.
- 4
In a separate saucepan, toast 300g of buckwheat groats lightly for 2 minutes to enhance their nuttiness.
- 5
Pour 600ml of boiling vegetable broth and the mushroom soaking liquid over the groats.
- 6
Add the onion and mushroom mix into the pot, cover, and cook on low heat for 15-20 minutes until the liquid is absorbed.
- 7
Remove from heat, stir in the remaining 25g of butter, cover, and let it rest for 10 minutes to fluff up.
- 8
Season with salt and pepper to taste before serving.
Frequently Asked Questions
What is Kasza Gryczana z Grzybami?
Kasza Gryczana z Grzybami is a Polish dish consisting of buckwheat groats cooked with dried porcini mushrooms, onions, and butter. It is typically served as a savory side dish or a vegetarian main course, particularly during festive occasions like Christmas Eve.
Do I have to soak the mushrooms?
Yes, soaking is crucial to soften the dried mushrooms and the soaking liquid adds a powerful punch of umami flavor.
Can I use fresh mushrooms instead?
You can, but dried porcini provide a much more concentrated, forest-like flavor that defines this dish.
How do I make it less dry?
Adding the extra knob of butter at the end and letting it steam (resting) is the key to perfect, fluffy consistency.
What is the best way to serve this?
It is excellent on its own, with a side of pickled cucumbers, or served as a base under a rich beef goulash.
