Prep 15 min - cook 30 min - serves 4
Russian-Style Daliya Kasha with Mushrooms
Daliya cooked kasha-style with well-browned mushrooms, where getting a proper sear on the mushrooms is most of the work.
Before you cook
Mushrooms release water before they brown, and a crowded pan traps that water as steam. Cook them in batches so they sear instead of stew.
The daliya itself is simple. Nearly all the character in this dish comes from how patiently the mushrooms are handled.
Method
Heat a wide dry pan until hot before any mushrooms go in.
Add mushrooms in a single uncrowded layer, working in batches if needed.
Leave them undisturbed for several minutes until well browned underneath.
Turn and brown the other side, then set the mushrooms aside.
Warm the oil in the same pan and cook the onion until soft.
Add the dry daliya and toast it briefly, stirring, until fragrant.
Pour in the water or stock and the salt in one addition.
Bring to the boil, cover tightly and drop to the lowest heat.
Cook fifteen minutes without lifting the lid, then rest off heat ten minutes.
Fold the browned mushrooms through and finish with dill and pepper.
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