- 12:29 pm PDT - Mar 13, 2001 -#6476
Ok Stephen -
Kasha Croquettes with Creamy Mushroom Sauce
1 c kasha pan toasted
2 c water
pinch of salt 1/4 green cabbage, finely diced
1 onion, fine dice
2 stalks celery, fine dice
safflower or canola oil
whole wheat pastry flour
In a hot dry skillet, lightly toast the kasha, stirring occasionally, about 2-3 minutes or until fragrant to bring out natural, nutty flavor.
Bring water & salt to a boil, add kasha, and return to a boil. Cover, reduce heat, and simmer 15-20 minutes, until all liquid has been absorbed. Remove from heat and stir gently to fluff grain. Stir in the diced veggies.
Heat abou 1/2 inch of oil in a deep skillet over medium heat. With moist hands, press a small amount of kasha mixture into rounds or ovals (or any other shape you like), pressing firmly to ensure that the croquette holds together. Mix together equal parts of cornmeal and flour. Dredge each one in flour mixture and pan-fry until golden, 2-3 minutes on each side. Drain well on paper towels and serve on a pool of creamy mushroom sauce, garnish with parsley.
1 tsp. olive oil
2-3 shallots, minced
4-5 dried shiitake mushrooms, soaked 10 minutes & drained, thinly sliced
1 c button mushrooms, thinly sliced
2 c mushroom stock
1 1/2 tbsp. kudzu, dissolved in 3 tbs. cold water
Heat oil in small
saucepan over medium heat. Add shallots and cook until translucent. Add shiitake
mushrooms and cook 1 minute. Add button mushrooms and cook, stirring, until
they begin to release their juices, 5-7 minutes. Add stock and bring to a boil.
Cover and simmer over low heat 10 minutes. Season lightly with soy sauce and
simmer 5 minutes more. Stir in dissolved kudzu and cook, stirring, until sauce
thickens slightly and is clear, about 3 minutes.
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