This is Edwin's favorite way to have buckwheat. Which he calls "buck......wheat" (with a big pause in between).
Start by preparing about
1/4 lb short pasta.
While this is cooking, chop fine
1/2 cup mushrooms
and sautee in olive oil with
1/2 teaspoon salt.
In a mixing bowl, beat
and then mix in to it
1 teaspoon dry brewer's extract
1 cup whole buckwheat kasha.
L1et this stand while the onions and mushrooms cook. Once they've browned, mix in the buckwheat mixture and fry for about 1 minute or so. Then add
2 to 2-1/2 cups water
and cover, and increase the heat. Bring to a simmer for about 10 minutes, stirring and adding water as necessary to prevent sticking. The mixture will thicken rather quickly (due to the egg), and the kasha will soften. When the grain is cooked, season with salt and pepper and mix in the noodles.