1/2 oz Dry porcini mushrooms

           -(optional)
      1 c  Kasha, preferably coarse

           -ground
      1 lg Egg

    1/4 c  Plus 1 tbs goose fat or

           -butter
      2 c  Chopped onions

      1 ts Sugar

      5 c  (1 lb) fresh sliced

           -mushrooms
      1 ts Minced garlic

      1 ts Salt

      2 ts Freshly ground pepper

      1 tb Dried oregano

  1 3/4 c  Boiling chicken broth

      2 c  Bowtie noodles

  Directions: Soak porcini mushrooms in small amount of warm water. (Soaking
  water may be added to make up the 1 3/4 cup chicken broth) When they're
  soft, cut mushrooms into small pieces and set aside.
  Stir together kasha and egg with fork and set aside to dry 30 minutes,
  stirring occasionally.
  Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with
  tight fitting lid. Add onions along with sugar and saute, stirring often,
  until well-browned. Add mushrooms and garlic. Cover and cook until
  mushrooms yield their liquid. Continue cooking uncovered until liquid
  evaporates.
  Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly,
  2 or 3 minutes.  Stir in broth and porcini mushrooms.  Cover tightly and

  simmer 20 minutes or until liquid is absorbed.  Meanwhile, cook bowties
  according to package directions. Drain and stir in remaining 1 tbs goose
  fat.  Mix bowties into kasha mixture.  Makes 4 to 6 servings.