1. Saute shallot or onion in oil in pot.
2. Add cooking water to pot and bring to a boil.
3. Add bouillon and mushrooms to pot, stir to dissolve bouillon, return to boil. Simmer for 3 minutes, until all bouillon is dissolved and mushrooms begin to rehydrate.
4. Turn off heat, cover pot, wrap in cozy, and allow mushrooms to rehydrate for about 20 minutes.
5. Add cold water to egg and mix to rehydrate. Set aside.
6. Unwrap pot, put back on stove, bring back to a boil, and add kasha slowly so that boiling continues.
7. Simmer for about 10 minutes, continuing to stir, until water level drops below top of solid ingredients.
8. Add rehydrated egg on top of kasha to scramble in place. When egg begins to solidify, turn stove off.
9. Cover pot, wrap in cozy, and allow to stand for at least 15 minutes.

Kasha is versatile. It can be served for breakfast, lunch, or dinner.