Kasha Grain Bowl with Mushrooms

washingtonpost.com

ExPat

1 cup (6 ¾ ounces) kasha (coarse-cut, roasted buckwheat groats)

1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish

¾ teaspoon kosher salt, divided, plus more to taste

2 cups boiling water

2 tablespoons neutral oil, such as grapeseed or canola

1 large onion, halved and thinly sliced into half moons

12 ounces cremini or white button mushrooms, trimmed and sliced

¼ teaspoon freshly ground black pepper, plus more to taste

4 large eggs

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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