2-3 tablespoons chicken fat or vegetable oil
2 large onions, cut into 1/2-inch pieces
2 cups sliced mushrooms (button, shiitake, portobello, or a combination), optional
1 clove garlic, minced
Freshly ground black pepper
6 ounces bowtie pasta
1 large egg
1 cup whole kasha (whole roasted buckwheat groats)
2 cups hot chicken stock
2 tablespoons chopped parsley
Heat the oil in a skillet over a medium-high flame. Add the onions, mushrooms, and garlic and season with salt and pepper. Brown and remove to a large bowl.
Cook the pasta in boiling salted water until tender but firm. Drain and toss with the browned onions and mushrooms.
Beat the egg in a small bowl. Add the kasha and stir until all the grains are well coated. Wipe out the skillet and set it over a high flame. Add the egg-coated kasha to the skillet and cook, stirring, until the grains are toasted and separate, 2-3 minutes. Reduce the heat to low and add and add the hot chicken stock. Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, 7-8 minutes.
Stir the onion-mushroom-noodle mixture into the kasha. Taste and adjust seasoning. Garnish with parsley and serve immediately.
The dish can be made 1-2 days in advance and reheated, uncovered, in a 350°F oven. If it seems dry, add 1/4 cup chicken stock