Kasha Varnishkes with Mushroom Gravy

Instructions

1. 1

   Cook the pasta. Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the bow-tie pasta. Cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta well and set aside.

2. 2

   Caramelize the onions. While the pasta cooks, heat the schmaltz or oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes, until they are deeply golden brown, soft, and sweet. Use a spatula to remove the onions from the skillet, leaving any residual fat behind. Set the onions aside.

3. 3

   Prepare and toast the kasha. In a medium bowl, combine the dry kasha with the lightly beaten egg. Stir thoroughly until every grain is coated. Add the egg-coated kasha to the same skillet used for the onions. Cook over medium heat, stirring and breaking up clumps constantly, for 3-4 minutes. The kasha should be dry, separated, and emit a distinct nutty aroma.

4. 4

   Simmer the kasha. Pour the vegetable broth over the toasted kasha, add 1 tsp of kosher salt, and stir once. Increase the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the skillet tightly, and let it simmer for 10-12 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.

5. 5

   Rest and combine. Remove the skillet from the heat and let it stand, still covered, for 10 minutes. After resting, uncover and fluff the kasha with a fork. Gently fold in the cooked bow-tie pasta and the caramelized onions. If the mixture seems dry, add a splash of the reserved pasta water. Season generously with freshly ground black pepper and adjust salt if needed. Garnish with fresh parsley and serve warm.