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
Ingredients
- 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
Buckwheat
- 1 tsp Vegetable oil
- 1 cup Roasted Buckwheat roasted
- pinch of Kosher salt
- 3 cups Hot Water or Stock
Instructions
Buckwheat
- 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.
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