Polish-Inspired Autumn Kasha Squares with Mushrooms & Dill
Toasted buckwheat kasha baked with sautéed mushrooms, fresh dill and cottage cheese into savory autumn squares.
Best for wholegrain, umami-rich autumn baking
Earthy, nutty buckwheat (kasha) meets caramelized mushrooms and bright dill in a savory, gluten-free square inspired by Polish home cooking. Whole-grain kasha provides structure and fiber while cottage cheese and eggs add creaminess and protein — no empty refined starch here. Bake, cool until set, and slice into portable squares for lunchboxes, picnics or a cozy autumn appetizer.
Ingredients
- 180 g buckwheat groats , toast briefly in a dry pan before cooking
- 420 ml vegetable stock
- 1 Bay leaf
- 30 ml olive oil
- 150 g onion , finely diced (about 1 medium)
- 300 g cremini mushrooms , cleaned and thinly sliced
- 2 garlic cloves , minced
- 80 g carrots , coarsely grated
- 3 large eggs , room temperature
- 200 g Cottage cheese , full-fat or part-skim
- 50 g buckwheat flour , helps bind and keep it gluten-free
- 20 g Fresh dill , finely chopped (reserve a few sprigs for garnish)
- 2 g smoked paprika
- 2 g caraway seeds , lightly crushed
- 5 g fine sea salt
- 1 g black pepper
- 100 g plain yogurt , Greek or skyr, optional (optional – can be omitted)
- 5 g extra dill sprigs , optional (optional – can be omitted)
Instructions
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1
Toast the buckwheat groats: heat a dry skillet over medium and add the buckwheat, stirring, until fragrant and a few pieces darken (3–5 minutes). Transfer to a saucepan, add the vegetable broth and bay leaf, bring to a simmer, cover and reduce heat to low; cook until the groats are tender and liquid is absorbed, 12–15 minutes. Remove from heat, discard the bay leaf and fluff with a fork; let cool slightly.
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2
While the kasha cooks, sauté the aromatics and mushrooms: heat olive oil in a large skillet over medium heat, add the diced onion and a pinch of salt and cook until translucent, 5–7 minutes. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and then brown, 8–10 minutes. Add the minced garlic, smoked paprika and crushed caraway seeds, cook 1 minute more, then remove from heat and let cool 5 minutes.
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3
Preheat the oven to 180°C. Line a 20 x 20 cm square baking pan with parchment, leaving an overhang for easy removal; lightly oil the parchment.
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4
Combine filling: in a large bowl mix the cooked buckwheat, sautéed mushroom mixture, grated carrot, eggs, cottage cheese, buckwheat flour, chopped dill, salt and pepper until evenly distributed. The mixture should hold together when pressed; if it feels too loose add 1–2 tablespoons (8–16 g) buckwheat flour and mix. Let the batter rest 8–10 minutes so the flour hydrates.
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5
Transfer the mixture to the prepared pan and press evenly into a compact, level layer using the back of a spatula. Sprinkle a little extra dill and a grind of black pepper over the top.
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6
Bake at 180°C until the top is golden and the center is set, 35–40 minutes; a skewer inserted near the center should come out mostly clean. If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
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7
Cool & serve: remove from oven and cool in the pan on a rack for at least 20 minutes to finish setting. Use the parchment overhang to lift the slab from the pan, transfer to a board and cut into 9 squares. Serve warm or room temperature with a spoonful of plain yogurt mixed with extra dill, or store refrigerated up to 4 days.