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kasha and mushrooms

This dish was a hit at our Russian Club's russkiy uzhin (Russian dinner)!
However, that may have been because I used the amount of butter the
original recipe called for (6 Tbs).

Kasha and Mushrooms

4 c. broth - essential to keeping the kasha from tasting like cardboard
2 c. kasha (buckwheat groats)
1/4 lb mushrooms, sliced (I used 1/2 lb)
1 tsp. salt
1 Tbs. chopped parsley (I didn't use it)
1 Tbs. chopped dill

Cook kasha by bringing it and the broth to a boil.  Turn the heat down,
cover the pot, and simmer for 12 to 15 minutes, until the broth has been
absorbed.  "Saute" the mushrooms in a non-stick pan or in some broth.
Combine kasha, mushrooms, and salt.  Place in non-stick or "greased"
casserole dish and bake at 300 degrees for 10 minutes.  Sprinkle with dill
and parsley.  Serve with fat-free sour cream, if desired.