Buckwheat with nuts and mushrooms
6 servings
40 minutes
Buckwheat with nuts and mushrooms is a harmonious blend of the earthy aroma of oyster mushrooms, the nutty richness of cashews, and the delicate texture of buckwheat groats. The dish carries the warmth of home comfort and a subtle hint of sophistication thanks to thyme and a spicy garlic sauce. Baked in the oven, buckwheat takes on a rich flavor, while crunchy nuts add a special texture. This nutritious and balanced dish is perfect for both everyday dinners and festive gatherings. It can be served as a standalone dish or as a side to vegetables and protein products. The aroma of fresh parsley completes the flavor symphony, turning each spoonful into delight.
1
Boil the oyster mushrooms in salted water for 5-7 minutes. Add buckwheat to the same mushroom broth, but do not cook it. The water just needs to boil with it.
- Oyster mushrooms: 200 g
- Buckwheat groats: 300 g
2
Chop the mushrooms and onions. Sauté them with thyme.
- Oyster mushrooms: 200 g
- Onion: 1 piece
- Thyme: 1 teaspoon
3
Combine mushrooms with buckwheat porridge and place them in the oven at 180 degrees for 25 minutes.
- Oyster mushrooms: 200 g
- Buckwheat groats: 300 g
4
Meanwhile, prepare the sauce. Mix chopped parsley, crushed cashews, garlic, and vegetable oil. Stir everything together. Serve buckwheat with the sauce.
- Parsley: 30 g
- Cashews: 100 g
- Garlic: 1 clove
- Vegetable oil: 50 ml
