Buckwheat Porridge with Mushrooms

Russian Fast Without Oil Published March 04, 2026

Buckwheat kasha with mushrooms is the weeknight staple of Russian Lenten cooking — cheap, filling, deeply savory, and entirely indifferent to the absence of oil. The technique is everything: dry-toast the buckwheat groats until they smell nutty and fragrant, then water-sauté the mushrooms until they release their liquid and concentrate into something dark and intensely flavored.

Russian monasteries have served this through centuries of Great Lent. It is not deprivation. It is the taste of a tradition that knows exactly what it is doing with simple ingredients.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 1 1/2 cups buckwheat groats (kasha)
- 400g mixed mushrooms (cremini, shiitake, or wild), sliced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 3 cups water or vegetable broth
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Fresh dill, chopped, for serving

METHOD

1. Place the buckwheat groats in a dry skillet over medium heat. Toast, stirring constantly, for 3-4 minutes until they darken slightly and smell nutty. Transfer to a bowl and set aside.

2. In a large pot, water-sauté the onion: add the onion with 3 tablespoons of water over medium heat. Stir frequently, adding water a tablespoon at a time, for 5-6 minutes until soft.

3. Add the sliced mushrooms to the pot. They will release their own liquid — let them cook in it for 8-10 minutes, stirring occasionally, until the liquid has mostly evaporated and the mushrooms are dark and concentrated. Add the garlic and stir for 30 seconds.

4. Add the toasted buckwheat, water or broth, and soy sauce. Bring to a boil, then reduce to low heat. Cover and cook for 15 minutes until the buckwheat is tender and has absorbed all the liquid.

5. Fluff with a fork. Season with salt and pepper. Serve topped with fresh dill.

NOTES

- Dry-toasting the buckwheat is not optional. It prevents the groats from becoming mushy and develops a deep, roasted flavor that compensates for the lack of oil.
- Dried mushrooms (porcini or shiitake) reconstituted in hot water add even more depth. Use the soaking liquid as part of your cooking liquid.
- This reheats well. Make a large batch on Sunday and eat it through the week.
- A splash of lemon juice at the end brightens the earthiness.