Try this comforting simple winter dish.






Skill level

Average: 3.9 (10 votes)


  • ¼ cup dried porcini mushrooms (see Note)
  • 60 g butter
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200 g kasha (buckwheat grains) (see Note)
  • 100 g Swiss brown mushrooms, thinly sliced
  • 100 g flat mushrooms, thinly sliced
  • 100 g button mushrooms, thinly sliced
  • 200 g hot smoked trout
  • ½ cup chopped chervil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 30 minutes

Standing time 5 minutes

Place porcini in a large bowl. Cover with 750 ml warm water and stand for 30 minutes.

Melt half the butter in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 30 seconds. Add kasha and porcini with soaking liquid and bring to the boil. Cover with a tight-fitting lid, reduce heat to low. Simmer for 10 minutes or until liquid has completely absorbed. Remove from heat and stand covered for 5 minutes.

Meanwhile, melt remaining 30g butter in a pan over medium heat. Add all remaining mushrooms and cook, stirring, for 5 minutes or until just browned. Stir in kasha mixture and trout, season, then fold in chervil. Serve.


• Dried porcini mushrooms are from delis, greengrocers and specialist food shops.
• Kasha (buckwheat grains) is available from Eastern European food shops, select greengrocers and specialist food shops.


Photography by Derek Swalwell.