Buckwheat with Mushroom Ragout

Surprise! Buckwheat is not a grain. It is actually a seed of a plant related to rhubarb. Still, its nutritional value surpasses that of many grains and it is gluten free.

While, buckwheat has a distinct, earthy flavor, it is mild enough to accommodate others that might come its way.   Mushrooms of any variety are ideal. 

Buckwheat is also an excellent accompaniment to stews. Even a curry, with a complex combination of herbs and spices, will find buckwheat to be a strong partner on the plate. It will proudly carry dominant flavors without losing its integrity or its bite.

I cook buckwheat about every two weeks.  We love having it in the fridge for a quick meal or a snack. I usually use plain water, as my liquid so that we can use the seed in sweet and savory dishes.  I also tend to use less liquid, about 2.5 cups, to keep the texture al dente.  The buckwheat will be re-heated in various preparations and I wouldn’t want it to become mushy. 

The easiest way to enjoy freshly cooked buckwheat is with a pat of butter, salt, and pepper.  This simple preparation will become one of your favorite side dishes.  I love to add a few tablespoons of buckwheat to a cup of chicken broth. My husband eats it as cold cereal by adding milk (nut milk is great too) and blueberries.  We also love it in our omelette or a frittata. 

Let’s give this versatile seed the respect it deserves. Start your morning with a warm and creamy buckwheat cereal featuring soy milk and maple syrup. For lunch, buckwheat patties with smoky shallot jam. For dinner, buckwheat with mushroom ragout…delicious.

Buckwheat with Mushroom Ragout

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner, Lunch, Side Dish
Cuisine Eastern European, North European
Servings 6 people


  • 2 tbsp Vegetable oil
  • 2 lbs Mashrooms mix of your choice, quartered
  • 1 Onion medium, finely diced
  • 2 cloves Garlic minced
  • 1/2 cup Chicken or Vegetable stock
  • 1/3 cup Heavy Cream
  • 1 tsp Dijon mustard
  • 1/3 cup Parsley funely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black pepper


  • 1 tsp Vegetable oil
  • 1 cup Roasted Buckwheat roasted
  • pinch of Kosher salt
  • 3 cups Hot Water or Stock



  • Heat a medium size sauté pan. Add 1 tsp of oil to coat the pan.
  • Add buckwheat and toast until fragrant, stirring occasionally for about 5 minutes.
  • Add 3 cups of hot water or stock. Season with salt.  
  • Reduce to simmer and cover.
  • Simmer until water has evaporated, about 15-20 minutes.

Mushroom Ragu

  • In a large skillet, heat 2 tablespoons of the oil. Add mixed mushrooms and cook over medium high heat until mushrooms begin to brown.
  • Add the onion and season with salt and pepper. Lower the heat. Cover and cook for about 5 minutes. Stir in the garlic, cover and cook for another 2 minutes.
  • Add stock, whisk in mustard and heavy cream.
  • Simmer over low heat, stirring, until thickened, about 4 minutes. Adjust salt and pepper to taste.
  • Transfer cooked buckwheat to a serving dish.
  • Add mushrooms and fresh parsley. Combine gently and serve.
Keyword buckwheat, gluten-free, kasha, mushrooma, parsley, seed, vegetarian

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