Kasha and Varnishkes

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2 tablespoons vegetable oil, or 1 tablespoon canola oil and 1 tablespoon olive oil

1 medium onion, minced

1 large carrot, diced into 1/4-inch pieces

2 cups thinly sliced trimmed creminis (stems removed before slicing)

3 cloves garlic, minced

1 cup kasha (whole or coarse)

1 egg

Salt and pepper

2 cups beef stock, chicken stock, vegetable stock, or liquid from simmering 1/2 ounce of dried porcini mushrooms in 2 1/2 cups water, or, if all else is unavailable, water

1/2 pound bowties, cooked according to package instructions