(Adapted from Jane Kinderlehrer's Cooking Kosher the Natural Way, with some modifications to suit my personal tastes).
This is a modern adaptation of a traditional Eastern European dish. Kasha is coarse buckwheat; varnishkes are bowtie-shaped egg noodles. Cooking the two as described below, with an onion and some butter (or, if you are eating fleischig, schmaltz), gives the traditional recipe. The mushrooms and sesame seeds are not traditional, but they improve the flavor and make the recipe more nutritionally balanced.
Note: you can find dried kasha and varnishkes in the kosher sections of some (but unfortunately not all) supermarkets. I find that mini-varnishkes work better than full-sized ones. Substituting farfalle for the varnishkes is not recommended.
|1||package||varnishkes (14-16 oz)|
|4||tablespoons||butter or margarine|
|oil for sauteeing (I prefer olive)|
|salt and white pepper to taste|
Serve hot, either as a vegetarian main dish or as a side with beef or poultry. Makes enough for five to six. As long as it is kept covered, the casserole refrigerates and reheats very well, even in the microwave.