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1 tablespoon plus 1 teaspoon olive oil
1 large leek, halved and thinly sliced, white and pale green parts only
1 teaspoon dried thyme
1/2 pound white button mushrooms, thinly sliced
4 ounces fresh shiitake mushrooms, stems removed, thinly sliced
2 tablespoons dry white wine
salt and pepper
1 egg white
1 cup medium grain kasha
1 carrot, thinly sliced
2 cups chicken broth (can be parve)

Heat 1 teaspoon olive oil in a large heavy skillet, preferably nonstick, over medium heat. Add the leek and 1/2 teaspoon of the thyme and cook, stirring until leek is tender but not brown, about 5 minutes. Transfer to a side dish. Add the remaining olive oil to the skillet and heat over medium. Add both mushrooms and the remaining thyme. Cook, stirring, over medium to medium-high heat, until mushrooms are tender and begin to brown, about 8 minutes. Stir in wine and cook, stirring, until evaporated. Season with salt and pepper to taste. Transfer to the side dish with the leeks.
 
Wipe out the skillet. Beat the egg white in a medium bowl and stir in the kasha until the grains are evenly coated. Heat the skillet over medium-low heat until hot. Add the kasha and stir until the grains are dry and separate. Add the carrot and the broth and bring to a boil. Cover and cook over low heat until the broth is absorbed, about 15 minutes. Add the leek and mushroom mixture. Cover and heat through, about 3 minutes. Spoon into a large shallow bowl, stir the mushrooms and leeks into the kasha and serve. 4 servings

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Judaism 101