Green buckwheat with porcini mushrooms
6 servings
40 minutes
Buckwheat with mushrooms is a tried and tested recipe. But if you take green buckwheat and porcini mushrooms, the taste of this dish, familiar since childhood, is fascinatingly transformed. Recipe from the menu of the Tilda restaurant by chef Alexander Rusakov a .
1
Pour boiling water over buckwheat with bay leaf, cover with a lid, place on the lowest heat, and simmer for 15 minutes.
- Green (raw) buckwheat groats: 400 g
- Boiling water: 480 ml
- Bay leaf: 2 pieces
2
In a saucepan, sauté white mushrooms, chopped garlic, and shallots.
- Porcini mushrooms: 160 g
- Garlic: 4 cloves
- Shallot: 40 g
3
Add buckwheat and sauté a little.
- Green (raw) buckwheat groats: 400 g
4
Add soy sauce and pour in boiling water.
- Soy sauce: 4 tablespoons
- Boiling water: 480 ml
5
Simmer a bit, add butter and 100 grams of grated parmesan.
- Butter: 80 g
- Parmesan (Parmigiano Reggiano): 120 g
6
Mix, salt, and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Add 1 tablespoon of pesto sauce, stir, and set aside for the buckwheat to absorb the excess moisture.
- Pesto: 4 tablespoons
8
Heat feta cheese, cream, and the remaining grated parmesan in a saucepan and stir until a smooth thick sauce consistency is achieved.
- Feta cheese: 80 g
- Cream 20% fat: 240 ml
- Parmesan (Parmigiano Reggiano): 120 g
9
Boil poached eggs or soft-boiled eggs.
- Chicken egg: 4 pieces
10
Transfer the buckwheat to a plate, make a well in the center, place the poached egg in the middle, and arrange halved cherry tomatoes around it.
- Cherry tomatoes: 16 pieces
11
Pour cheese sauce on top and garnish with greens.
- Dill: to taste
- Cilantro: to taste
- Basil: to taste
12
Serve at the table.
