1 c  Finely chopped onions
2 tb Margarine
8 oz Mushrooms, sliced
1 c  Kasha; uncooked
1    Egg; beaten
2 c  Vegetable stock
8 oz Pasta shells or bow ties
-- uncooked
1 pn Salt
1 pn Freshly ground pepper

In a large skillet saute onions in margarine over medium heat until lightly
browned, about 10 minutes. Add mushrooms and saute until mushrooms are
browned, about 5 minutes. Remove from heat and set aside. Mix kasha with
egg in a small bowl until kernals are coated. Place kasha in a large
non-stick skillet. Cook over high heat, stirring and breaking kasha apart
with a fork until egg is set and grains are separate, about 3 minutes. in a
medium-size saucepan, bring stock to a boil. Add stock to kasha, cover
skillet and simmer over low heat until liquid is absorbed, about 10
minutes. Remove from heat and set aside. Prepare pasta according to
package directions and drain. Combine onion mixture, kasha and pasta.
Season with salt and pepper and serve hot. Hint: This dish tastes even
better made ahead and can be refrigerated for 3 to 4 days. To reheat, place
in a casserole dish, cover and warm in a 350 F oven or in a e oven.