Grechotto with honey mushrooms, porcini mushrooms and young nettles

6 servings

45 minutes

Buckwheat with honey mushrooms, porcini mushrooms, and young nettles is a remarkable blend of Italian cuisine and Slavic traditions. Green buckwheat, resembling rice in texture, transforms into a tender and rich dish thanks to aromatic forest mushrooms and fresh nettles. Honey mushrooms add a light nutty note to the buckwheat dish, while porcini mushrooms contribute a deep flavor. Nettle, with its mild bitterness, enhances the freshness of the ingredients. White dry wine and parmesan deepen and complicate the taste. This dish is suitable for cozy home dinners as well as festive tables, surprising with its exquisite simplicity and balanced aromas.

Energy value per serving

• Calories: 404
• Proteins: 16.9g
• Fats: 12.9g
• Carbohydrates: 58.3g

Ingredients

• Green buckwheat: 2 glass
• Frozen honey mushrooms: 350 g
• Frozen porcini mushrooms: 100 g
• Young nettle: 1 bunch
• Celery: 2 stem
• Onion: 1 head
• White part of leek: 1 pc
• Thyme leaves: 15 g
• Dry white wine: 50 ml
• Grated Parmesan cheese: 50 g
• Olive oil: 2 tbsp

Cooking steps

1. We put the mushrooms in boiling water for 2-3 minutes and then drain the water.

   Required ingredients:

   • Frozen honey mushrooms: 350 g

2. We pour boiling water over the nettle leaves, dry them, then finely chop and set aside.

   Required ingredients:

   • Young nettle: 1 bunch

3. Let the chanterelles dry a bit and fry them in olive oil over high heat, stirring constantly to evaporate the water and slightly brown the mushrooms.

   Required ingredients:

   • Frozen honey mushrooms: 350 g
   • Olive oil: 2 tablespoons

4. Then we add chopped medium onion, celery cut into 5 mm pieces, leeks sliced into thin half-rings, and fresh thyme. Sauté on medium heat for about 3-5 minutes, stirring.

   Required ingredients:

   • Onion: 1 head
   • Celery: 2 stems
   • White part of leek: 1 piece
   • Thyme leaves: 15 g

5. Then add the thawed white mushrooms cut into medium pieces and their water. Simmer for about 3 minutes, stirring.

   Required ingredients:

   • Frozen porcini mushrooms: 100 g

6. Add 50 ml of white dry wine to green buckwheat and grated parmesan, mix well, and pour in water in a 2:1 ratio to the buckwheat. Cook according to the instructions on the buckwheat package, covered, on low heat, stirring occasionally to prevent burning.

   Required ingredients:

   • Dry white wine: 50 ml
   • Green buckwheat: 2 glasss
   • Grated Parmesan cheese: 50 g

7. After that, we add chopped nettle leaves, mix them, and let the buckwheat sit covered for about 10 minutes.

   Required ingredients:

   • Young nettle: 1 bunch

8. Served with vegetable salad