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Buckwheat with Mushroom Ragout

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: Eastern European, North European
Keyword: buckwheat, gluten-free, kasha, mushrooma, parsley, seed, vegetarian
Servings: 6 people

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.