| 1 | Directions: soak porcini mushrooms in small amount of warm water. |
| 2 | (soaking water may be added to make up the 1 ?cup chicken broth) when they"re soft, cut mushrooms into small pieces and set aside. |
| 3 | Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally. |
| 4 | Melt ?cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. |
| 5 | Add onions along with sugar and saute, stirring often, until well-browned. |
| 6 | Add mushrooms and garlic. |
| 7 | Cover and cook until mushrooms yield their liquid. |
| 8 | Continue cooking uncovered until liquid evaporates. |
| 9 | Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes. |
| 10 | Stir in broth and porcini mushrooms. |
| 11 | Cover tightly and simmer 20 minutes or until liquid is absorbed. |
| 12 | Meanwhile, cook bowties according to package directions. |
| 13 | Drain and stir in remaining 1 tbs goose fat. |
| 14 | Mix bowties into kasha mixture. |
| 15 | Makes 4 to 6 servings |
