Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Buckwheat kasha with caramelised mushroom
Serves 4-6 Starters and mains
Ingredients
- 175g buckwheat groats
- 3 knobs of butter
- sunflower oil, for frying
- 500ml chicken or vegetable stock
- 2 onions, chopped
- 250g chestnut mushrooms, sliced
- handful of dill, fronds chopped
- handful of flat-leaf parsley, leaves finely chopped
To serve
- soured cream
Method
Unless you have bought toasted buckwheat, toast it first by heating a knob of the butter and some oil in a saucepan. Add the groats and cook until it turns golden brown and fragrant.
Meanwhile, bring the stock to the boil and pour over the buckwheat – be careful as it will splutter. Season, turn the heat to low and cover the pan. Cook for 15 minutes, then remove from the heat. Lightly fluff the grains with a fork, then replace the lid and leave to steam for 5 minutes.
While the buckwheat is cooking, heat a knob of butter and some oil in a large frying pan over a medium heat. Add the onions and cook, stirring often, until very well softened and starting to turn golden, about 15 minutes. Add the mushrooms and stir often. At first they will give out water but keep cooking until this has evaporated and the mushrooms and onions are caramelised. Season with salt and pepper and stir in the herbs.
Finally, toss through the buckwheat and allow to warm through with another knob of butter. Serve with soured cream.
Advertisement