-
In a small bowl, mix together
the kasha and egg.
-
Transfer to a dry skillet and
stir gently over medium heat until the grains separate and the
mixture is dry, 3 to 4 minutes.
-
In a 21/2-quart
saucepan, heat 3 tablespoons of the butter over medium-low heat.
-
Add the onion, scallions, and
garlic and sauté until soft, about 3 minutes.
-
Add the kasha and stock to the
onion mixture, season with salt and pepper, cover, and simmer until
the kasha is tender and the liquid is absorbed, about 15 minutes.
-
Meanwhile, heat the remaining
2 tablespoons butter in a small skillet.
-
Add the mushrooms and sauté
until the mushrooms are tender and all the liquid has evaporated.
-
When the kasha is tender, stir
in the cooked mushrooms, parsley, and sour cream.
-
Transfer to a warm serving
bowl.