2 cups kasha
2 eggs, lightly beaten
4 cups boiling water
2 Tbs. butter
salt to taste
8 Tbs. butter
2 cups chopped onion
1 lb. mushrooms
8 oz. tiny farfalle pasta, cooked until al dente
Put the kasha in a bowl and toss with the egg to coat. Let the grain absorb the egg.
Add to a 12-inch saucepan and stir over moderately high heat. Stir until each grain is dry and separate. Add the boiling water and shake the pan to distribute the water evenly. Cover and steam over low heat for 20 to 30 minutes until kasha is puffed and tender. Add butter and salt halfway through the cooking.
In a medium sauté pan over medium heat melt 4 tablespoons butter. Add onions and sauté until pale gold. The onions need to cook to become sweet and almost caramelized. In another pan melt remaining butter and sauté the mushrooms until softened. Add both to cooked kasha. Fold in the cooked pasta. Season mixture with salt and lots of pepper.