Kash Varnishkes (Rose Levy Beranbaum)

1/2 oz Dry porcini mushrooms

-(optional) 1 c Kasha, preferably coarse

-ground 1 lg Egg

1/4 c Plus 1 tbs goose fat or

-butter 2 c Chopped onions

1 ts Sugar

5 c (1 lb) fresh sliced

-mushrooms 1 ts Minced garlic

1 ts Salt

2 ts Freshly ground pepper

1 tb Dried oregano

1 3/4 c Boiling chicken broth

2 c Bowtie noodles

Directions: Soak porcini mushrooms in small amount of warm water. (Soaking water may be added to make up the 1 3/4 cup chicken broth) When they`re soft, cut mushrooms into small pieces and set aside. Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally. Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates. Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and

simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings.