Heat the olive oil in a heavy 12-inch skillet over moderate heat for 1 minute
Add the onions and cook, stirring frequently, until they start to brown?about 10 minutes
Meanwhile, cook the bowties al dente
Rinse with cold water, drain well, and set aside
Add the mushrooms to the skillet and cook, stirring occasionally, for 5 minutes or until the mushrooms are lightly browned and their juices have evaporated
In a small bowl, combine the kasha and egg, stirring well to coat each grain
Push the mushroom-onion mixture to one side of the skillet, add the kasha-egg mixture to the other, raise the heat to high, and stir the kasha until the grains have separated, about 4 minutes
Add the salt, pepper, and hot water and stir to mix the contents of the skillet
Cover, reduce the heat to moderately low, and cook, stirring occasionally, for 15 minutes or until the kasha is tender
Stir in the cooked bowties and bring to serving temperature.
