Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Finely chopped onions
2 tb Margarine
8 oz Mushrooms, sliced
1 c Kasha; uncooked
1 Egg; beaten
2 c Vegetable stock
8 oz Pasta shells or bow ties
-- uncooked
1 pn Salt
1 pn Freshly ground pepper

In a large skillet saute onions in margarine over
medium heat until lightly browned, about 10 minutes.
Add mushrooms and saute until mushrooms are browned,
about 5 minutes. Remove from heat and set aside. Mix
kasha with egg in a small bowl until kernals are
coated. Place kasha in a large non-stick skillet.
Cook over high heat, stirring and breaking kasha apart
with a fork until egg is set and grains are separate,
about 3 minutes. in a medium-size saucepan, bring
stock to a boil. Add stock to kasha, cover skillet and
simmer over low heat until liquid is absorbed, about
10 minutes. Remove from heat and set aside. Prepare
pasta according to package directions and drain.
Combine onion mixture, kasha and pasta. Season with
salt and pepper and serve hot.
Hint: This dish tastes even better made ahead and can
be refrigerated for 3 to 4 days. To reheat, place in
a casserole dish, cover and warm in a 350 F oven or in
a microwave oven.

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