Green buckwheat with mushrooms
4 servings
30 minutes
Green buckwheat with mushrooms is a refined dish of European cuisine that combines the delicate texture of green buckwheat and aromatic mushroom filling. Green buckwheat has a mild, nutty flavor and absorbs the aromas of herbs and spices well. In this recipe, shallots, thyme, rosemary, and basil create a subtle flavor harmony, while the addition of white wine adds a slight acidity and depth of taste. Chanterelles and aspen mushrooms are a vibrant combination that makes the dish rich and fragrant. Prosciutto adds a savory saltiness, while toasting the buckwheat in olive oil completes the composition with an appetizing texture. The dish is perfect as a standalone hot meal or as a side to meat or fish, enhancing their flavor with its rich aroma.
1
Cook green buckwheat according to the instructions on the package.
- Green (raw) buckwheat groats: 1 glass
2
Slice the peeled shallots lengthwise into petals, pluck the thyme and rosemary leaves from the stems (discard the stems), and finely chop the basil stems.
- Shallot: 3 heads
- Fresh thyme: 4 stems
- Fresh rosemary: 1 stem
- Green basil: 4 stems
3
Sauté shallots in olive oil with herbs until soft.
- Shallot: 3 heads
- Fresh thyme: 4 stems
- Fresh rosemary: 1 stem
- Olive oil: 2 tablespoons
4
At the end, add coarsely chopped basil leaves and prosciutto cut into medium strips (can be replaced with bacon), and simmer for about 2 minutes.
- Green basil: 4 stems
- Prosciutto: 50 g
5
Add chanterelles. If they are small, take twice as many and place them whole; cut medium ones in half lengthwise; large ones into four pieces lengthwise.
- Chanterelles: 150 g
6
Add the aspen mushrooms. Cut the caps into 4 pieces, and slice the stems into rings about 0.5 cm thick.
- Red-capped scaber stalk mushrooms (aspen bolete): 4 pieces
7
Cook for about 5 minutes until the mushrooms are soft.
8
Add wine and simmer for about 5 more minutes until the alcohol evaporates.
- Dry white wine: 100 ml
9
Add the buckwheat cooked according to the recipe.
- Green (raw) buckwheat groats: 1 glass
10
Fry for about 10 minutes over medium heat, stirring constantly.
- Salt: to taste
- Ground black pepper: to taste
