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1. In a mixing bowl, toss the kasha and egg together with a large wooden spoon until the grains are thoroughly coated. Transfer to an ungreased, 10- to 12-inch skillet (preferably one with a nonstick surface) and cook uncovered over moderate heat, stirring constantly, until the kasha is lightly toasted and dry.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the salt, 3 tablespoons of the butter and 2 cups of boiling water. Stir thoroughly, cover the pan tightly, and reduce the heat to low.
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3. Simmer, stirring occasionally, for about 20 minutes. If at this point the kasha is not yet tender and seems dry, stir in the additional cup of boiling water and cook covered 10 minutes longer, or until the water is absorbed and the grains of kasha are separate and fluffy. Remove the pan from the heat, remove the cover, and let the kasha rest undisturbed for about 10 minutes.
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4. Meanwhile, melt 3 tablespoons of the butter in a heavy 10-to 12-inch skillet over high heat. Add the chopped onions, lower the heat to moderate, and, stirring frequently, fry for 3 or 4 minutes, or until the onions are soft and pale gold.
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5. Stir the onions into the kasha and melt the remaining 2 tablespoons of butter in the skillet over high heat. Drop in the mushrooms, re-duce the heat to moderate, and cook 2 or 3 minutes, stirring frequently.
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6. Then raise the heat to high and cook the mushrooms briskly, uncovered, until all the liquid in the pan has evaporated. Add the mushrooms to the kasha and onions and toss together. Taste for seasoning.
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7. Kasha may be cooked in advance and reheated, covered, in a preheated 200 oven for 20 minutes or so. Or, it may be steamed by placing the cooked kasha in a colander and setting the colander over a deep pot filled with 1 inch of water.
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8. Drape the colander with a towel, bring the water to a boil and steam the kasha for about 10 minutes, or until it is heated through.
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