Buckwheat with mushrooms and cream
I have been looking for a buckwheat recipe in different places for some time and almost all of them were mentioning the buckwheat as an ingredient for sweets. What I wanted was a good way to use up those delicious grains, featuring buckwheat (whole groats, not flour) as the main ingredient, for a main course, not for dessert.
I read forums, culinary websites and even experimented with recipes provided by friends. Noting came close to my expectations. And because I didn’t want to miss on these healthy, nutrient and very versatile whole grains, I started a series of trials. The following recipe is the result of many not very successful experiments but I guarantee you’ll eat your fingers.
Preparation & cooking time: 30 minutes
400g buckwheat (whole groats, not flour) 300g chestnut mushrooms, sliced 2 mid-sized onions 100ml double cream 15g unsalted butter Freshly ground black pepper (or even better pepper mix) Pinch of salt
Few sprigs of fresh thyme
Slice the onions thinly and sauté with the butter in a large frying pan for 4-5 minutes, or until soft. Add the sliced mushrooms, season with salt and pepper and cover, stirring the mixture from time to time.
After 15 minutes the mushrooms should be almost ready. At this point add the buckwheat groats and 100-150 ml of warm water. You can substitute the water with mushroom or vegetable bouillon. Leave on low heat for another 10 or so minutes. Test the buckwheat (it should be almost dry) and if it’s not properly cooked, add some more water and let the buckwheat to absorb it. Finally add the thyme and the cream and stir well.