Reconstitute the dried mushrooms in the boiling water for about a half hour. Strain with a fine colander or cheesecloth over a bowl or measuring cup (strain twice if necessary). Add enough water (or some other cooking broth) to the mushroom broth to make 2 cups. 

Coarsely chop the strained wild mushrooms.

In a large sauté pan, saute onions in olive oil over medium heat for about 15 minutes or until softened and slightly golden. Add the sliced and wild mushrooms and cook until the mushrooms are soft and have given up any liquid. Season with salt, pepper and dried thyme. 

Meanwhile, heat the broth until just boiling, reserve. 

Beat the egg in a medium sized bowl. Add the kasha to the egg and stir with a fork until the grains are completely coated with the egg. 

Add the egg-coated kasha into a heavy saucepan and over high heat, stir constantly until the grains are dry, with a nutty aroma (2-3 minutes). Then add the grapeseed oil and stir until mixed.

Add the mushroom broth to the kasha, reduce heat, cover and let simmer for about 10 minutes or until all of the liquid is absorbed.  Remove from heat and let stand, covered, for another 10-15 minutes. 

Put a low flame under the mushroom/onion mixture. Add the cooked kasha and bow-tie pasta and stir until completely mixed. Can be served warm or room temperature.