🇵🇱 Poland · Food
Kasza Gryczana z Grzybami
By eatmundo · August 4, 2026
🇵🇱 PLA classic rustic Polish dish. Earthy buckwheat groats paired with the deep, woody aroma of dried porcini mushrooms.
Ingredients
check them off as you prepareHow 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
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.
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