*  Exported from  MasterCook  *
 
                   KASH VARNISHKES (ROSE LEVY BERANBAUM)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Jewish                           Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   oz           Dry porcini mushrooms
                         -(optional)
    1       c            Kasha, preferably coarse
                         -ground
    1       lg           Egg
      1/4   c            Plus 1 tbs goose fat or
                         -butter
    2       c            Chopped onions
    1       t            Sugar
    5       c            (1 lb) fresh sliced
                         -mushrooms
    1       t            Minced garlic
    1       t            Salt
    2       ts           Freshly ground pepper
    1       tb           Dried oregano
    1 3/4   c            Boiling chicken broth
    2       c            Bowtie noodles
 
   Directions: Soak porcini mushrooms in small amount of warm water. (Soaking
   water may be added to make up the 1 3/4 cup chicken broth) When they're
   soft, cut mushrooms into small pieces and set aside.
   
   Stir together kasha and egg with fork and set aside to dry 30 minutes,
   stirring occasionally.
   
   Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with
   tight fitting lid. Add onions along with sugar and saute, stirring often,
   until well-browned. Add mushrooms and garlic. Cover and cook until
   mushrooms yield their liquid. Continue cooking uncovered until liquid
   evaporates.
   
   Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,
   
   2 or 3 minutes.  Stir in broth and porcini mushrooms.  Cover tightly and
   simmer 20 minutes or until liquid is absorbed.  Meanwhile, cook bowties
   according to package directions. Drain and stir in remaining 1 tbs goose
   fat.  Mix bowties into kasha mixture.  Makes 4 to 6 servings.
  
 
 
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