Mushroom and Onion Buckwheat Kasha

1. Cook the Buckwheat

1. Rinse the buckwheat groats in a fine-mesh sieve under cold running water, then drain well.
2. In a medium saucepan, bring 400ml of vegetable broth (or salted water) and a pinch of salt to a rolling boil.
3. Stir in the buckwheat groats and 1 tablespoon of butter. Reduce the heat to low, cover tightly with a lid, and let simmer undisturbed for 12 to 15 minutes, until all liquid is absorbed and the grains are tender.
4. Remove the pan from the heat, leave the lid on, and let it steam undisturbed for 5 minutes. Then fluff gently with a fork.

2. Caramelize the Onions and Mushrooms

1. While the buckwheat cooks, heat the olive oil and 1 tablespoon of butter in a wide frying pan over medium heat.
2. Add the sliced onions along with a pinch of salt. Cook for about 8 to 10 minutes, stirring frequently, until they turn soft, sweet, and deeply golden.
3. Turn the heat up to medium-high and add the sliced mushrooms. Sauté for 6 to 8 minutes, allowing the mushrooms to release their moisture and develop a deep golden-brown crust.
4. Stir in the minced garlic and black pepper, cooking for 1 minute until fragrant.

3. Combine and Serve

1. Add the cooked buckwheat directly into the pan with the mushrooms and onions.
2. Toss everything together over low heat for 1 to 2 minutes so the flavors meld. Melt in the final tablespoon of butter and adjust seasoning with extra salt and pepper to taste.
3. Spoon into warm serving bowls and scatter generously with freshly chopped dill.