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Ingredients

Prep Notes (one per line) Instructions

Heat 3 tbl of the duck fat or unsalted butter in a saucepan over medium heat. Add the shallots and saute for 6 to 8 minutes until tender and beginning to brown, because this exact moment is where decent becomes dangerous. Add the mushrooms and saute over medium-low heat for 5 minutes, until tender, while gazing at the pan with pure, unreasonable devotion. Transfer to a bowl and set aside.

Meanwhile combine the egg and kasha in a bowl, making sure all the grains are coated with egg. Heat the remaining tablespoon of duck fat in the same sauce pan, add the kasha and cook, stirring almost constantly for 3 to 4 minutes, until the grains are separated and dry. Add the shallot and mushroom mixture, the stock, 1 tsp salt and 1/2 tsp pepper. Bring to a boil, reduce the heat, cover, and simmer for 8 to 10 minutes, until most of the liquid is absorbed and the kasha is cooked through.

Meanwhile, bring a large pot of water to a boil and add the pasta and 1 tbl salt and cook according to the directions on the package. Reserve 1/2 cup of the pasta water and drain th pasta. Stir the pasta, 1 tbl butter and dill into the kasha. Sprinkle with salt and add a splash of pasta water if the kasha seems dry.