Description
This buckwheat with creamy mushrooms is my take on the traditional Eastern European duo.
Ingredients
Scale
For the Buckwheat
- 2 teaspoons extra virgin olive oil
- 1 cup buckwheat groats* (see note below)
- 1/2 teaspoon fine sea salt
- 2 cups boiling water
For the Mushrooms
- 2 tablespoons extra virgin olive oil
- 12 ounces cremini mushrooms, stemmed and sliced
- 1 medium yellow onion, cut into half-moons
- 1/4 teaspoon each fine sea salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable broth*
- 1/2 cup oat milk*
- Fresh dill, for serving
Instructions
- Buckwheat: Heat the oil in a small pot over medium heat. Add the buckwheat and stir to coat. If your buckwheat was pre-roasted, toast it for about a minute; if it was not, toast until it’s slightly darker in color and smells nutty, about 4 minutes.
- Add the salt. Hover a lid over the pot and carefully add the boiling water (it may sputter). Reduce the heat to low, cover the pot tightly with the lid, and cook until all the water is absorbed, 15 to 20 minutes (do not stir during cooking). Then turn the heat off and let the pot stand covered for 10 minutes more (still not stirring).
- Mushrooms: Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, salt, and pepper. Cook, stirring occasionally, until the vegetables are golden brown, 12 to 15 minutes.
- Stir the flour into the vegetables and cook for 30 seconds. Then add the broth and milk. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.
- Taste and adjust the seasonings if needed. Serve the buckwheat topped with the mushrooms and dill.
Notes
- Look for buckwheat in the grains or the international aisle, in Eastern European markets, or online. It’s sold raw and roasted – either is fine for this recipe.
- If you don’t have broth, sub with Yondu or Better Than Bouillon diluted with water.
- Feel free to sub with another neutral milk like unsweetened soy or cashew, or use dairy milk if you have it.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 250
- Fat: 8.4 g
- Carbohydrates: 38 g
- Fiber: 5.3 g
- Protein: 7.3 g
