When I was a grad student at HUC-JIR, it was on 68th St, so we'd occasionally eat on 72nd Street at what I think was called the Famous, a dairy kosher deli which catered to refugees who populated the area - by the 1970's, they were elderly. They served this dish with a mushroom gravy, and it was GOOD. Rumor had it that Isaac Bashevis Singer ate there. (there was also a great cafe for pastry -Eclaire, very European and elegant, nearby.)
2 t. butter or oil
2 medium onions, chopped fine
½ lb. sliced mushrooms
2 eggs
1 BOX buckwheat groats, medium granulation = 2¼ c. kasha (Wolff's is classic, but any brand is fine.)
4½ c. boiling water + bouillon powder (1 T + 1 t)
1 lb bow-ties (large size, not the little ones for soup)
salt & pepper
In a large pot, bring water to boil (about 2 quarts) to boil and cook bowties according to the package directions.
Meanwhile, in a LARGE skillet with a cover, heat the oil and saute the mushrooms and onions until soft and translucent.
In a medium mixing bowl, pour in the box of kasha and two eggs, and mix until all the groats are wet.
Add to the skillet and cook over medium heat, stirring, until the groats are dry and separate from one another.
Add the hot broth to the skillet, add salt and pepper, cover, and simmer for 10-15 minutes until all the liquid is absorbed. If it's an electric stove, you can turn the burner off for most of the time.
Drain the bow-ties. In a very large serving bowl, mix the bow-ties with the cooked kasha. You will likely have enough for some freezer utensils, too.
(The advantage of this version, a huge quantity, is that it uses the whole box of kasha and the whole box of bow-ties, so you don't have odd amounts left over in your pantry, and isn't much more work than making a normal amount.)
It is good with grated cheese, and also with a gravy. The ratio of groats to bow-ties isn't strict. And, the reason not to use the finest granulated kasha is that it's too fine and separates from the pasta so it's hard to eat.
