Kasha & Wild Mushroom Casserole

1 oz. imported dried wild mushrooms, preferably porcini, well rinsed
8 T. (1 stick) unsalted butter
1 c. whole kasha (buckwheat)
Salt, to taste
2 large onions, chopped
10 oz. fresh white mushrooms, wiped clean and sliced
1 c. sour cream
1/2 c. chicken broth

Soak the dried mushrooms in 2 c. tepid water for 2 hours. Remove the mushrooms from the soaking liquid, pat dry with a paper towel, chop, and set aside. Strain the liquid through a coffee filter, transfer to a saucepan, and bring to a boil. Reduce the heat and keep at a bare simmer while preparing the next step.

Melt 2 T. of the butter in an ovenproof medium-size casserole over medium heat. Add the kasha and stir for 3-4 minutes. Add the simmering liquid and salt, then reduce the heat, cover, and simmer until the liquid is absorbed, 15-20 minutes.

Meanwhile, melt another 4 T. butter in a large skillet. Add the onions and saute over medium heat for 5 minutes. Add the fresh and the wild mushrooms and saute, stirring, until nicely colored, 15-20 minutes.

Preheat the oven to 375 degrees.

Stir the mushroom and onion mixture into the kasha. Blend together the sour cream and stock and add to the kasha. Stir well, then dot the top of the casserole with the remaining 2 T. butter and bake until the top is lightly browned, 15-20 minutes. Serve at once.

Serves 4-6.

Please to the Table cookbook, p. 387.