Buckwheat with Wild Mushrooms
Description
Earthy wild mushrooms and nutty buckwheat come together in this simple yet satisfying plant-based meal inspired by Eastern European home cooking. Sautéed with onions, garlic, and fresh herbs, the mushrooms develop a rich, savory flavor that pairs perfectly with tender buckwheat groats. Naturally vegan and Orthodox fasting-friendly, this wholesome recipe is easy enough for a weeknight dinner yet comforting enough to serve throughout the fasting seasons. Whether enjoyed as a hearty main dish or a nourishing side, this Buckwheat with Wild Mushrooms is a timeless recipe that celebrates simple ingredients and authentic flavors.
Ingredients
- 1 cup toasted buckwheat groats (kasha)
- 2 cups vegetable broth or water
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 pound mixed wild mushrooms , sliced (oyster, shiitake, king oyster, cremini, or chanterelles)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh thyme leaves (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
For the buckwheat
For the Mushrooms
Instructions
- 1
- 2
Rinse the buckwheat under cold water.- 3
Bring the vegetable broth to a boil in a medium saucepan. Stir in the buckwheat and salt. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid has been absorbed.- 4
Remove from the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.Sauté the Mushrooms- 5
- 6
While the buckwheat cooks, heat the olive oil in a large skillet over medium-high heat.- 7
Add the onions and cook for about 4 minutes, until softened.- 8
Stir in the garlic and cook for another 30 seconds.- 9
Add the mushrooms in a single layer and allow them to brown without stirring for 2–3 minutes. Continue cooking for another 6–8 minutes, stirring occasionally, until the mushrooms are deeply golden and their moisture has evaporated.- 10
Add the soy sauce and thyme, then season with salt and freshly ground black pepper.Assemble- 11
- 12
Divide the warm buckwheat among serving bowls.- 13
Top generously with the sautéed mushrooms and finish with fresh parsley.- 14
Serve immediately while warm.NoteTips
- A blend of mushrooms gives the best depth of flavor.
- For extra richness, finish with a drizzle of good-quality extra virgin olive oil.
- Add toasted walnuts for crunch or caramelized onions for additional sweetness.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
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Cook the buckwheat
