Buckwheat Kasha with Mushrooms and Caramelized Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Nutty buckwheat groats cooked and tossed with sautéed mushrooms and sweet caramelized onions for a hearty side or vegetarian main. This russian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs buckwheat groats, water, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup buckwheat groats
• 2 1/2 cups water
• 3 tbsp, divided olive oil
• 2 medium, thinly sliced yellow onion
• 8 oz, sliced white mushrooms
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Rinse 1 cup buckwheat groats under cold water until water runs clear. In a medium saucepan, bring 2 1/2 cups water to a boil. Add buckwheat and 1/2 tsp salt, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and groats are tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While buckwheat cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium thinly sliced yellow onions and cook, stirring occasionally, for 12-15 minutes until deep golden and caramelized.
3. Step 3: Add 8 oz sliced white mushrooms to the skillet with onions and cook for an additional 5-6 minutes until mushrooms release moisture and become browned.
4. Step 4: Stir in 2 minced garlic cloves, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 1 more minute until fragrant.
5. Step 5: Fluff cooked buckwheat with a fork and transfer to the skillet with mushroom and onion mixture. Drizzle with remaining 1 tbsp olive oil and toss gently to combine and warm through.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve as a side or vegetarian main dish.