Kasha with Mushrooms
| Yield: | 4 Servings |
| Categories: | Casseroles, Vegetables |
| 1/4 | c | Dried porcini mushrooms |
| 1/2 | c | Hot chicken broth |
| 2 | tb | Extra-virgin olive oil |
| 1 | Onion; finely chopped | |
| 2 | Cloves minced garlic | |
| 1/2 | Red bell pepper; Chopped | |
| 12 | oz | White mushrooms; thinly sliced |
| 1 1/2 | c | Kasha |
| 1 | Egg white | |
| 3 | c | Vegetable broth |
| 2 | Carrots; diced | |
| Ground black pepper | ||
| 1 | pn | Cayenne pepper |
| 2 | tb | Chopped parsley |
| 1 | tb | Low-sodium soy sauce |
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