Buckwheat with mushrooms (taiga style)

Buckwheat kasha is one of the most beloved sides of Siberian and Russian cooking, and the rich mushrooms of the taiga make it substantial. It is a traditional Lenten dish but also a rich lunch. The nutty, earthy smell of toasted buckwheat is characteristic.

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Method

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1. Pick over the buckwheat and toast it dry for about 3 minutes until fragrant. ⏱ Timer: 3 min
2. Cook the toasted buckwheat in hot water or stock with salt, covered, over low heat for 15 minutes until all the liquid is absorbed. ⏱ Timer: 15 min
3. Remove from the heat, cover with a blanket or towel and rest for 10 minutes. ⏱ Timer: 10 min
4. Fry the onion in the butter and oil, add the sliced mushrooms and garlic and cook for 8-10 minutes until the mushrooms are golden. ⏱ Timer: 8 min
5. Season the mushrooms with salt and pepper.
6. Mix the buckwheat with the mushrooms and serve with sour cream and dill.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Toast the buckwheat dry before cooking for a nuttier flavour and a crumbly texture.
• Do not stir while it cooks, or it turns sticky.
• Dried porcini or wild mushrooms work too; soak them first.

Frequently asked questions

Is buckwheat gluten-free?

Buckwheat is naturally gluten-free, but cross-contamination can occur, so check the packet.

Does it need sour cream?

No; for a vegan version oil does the job.

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