Buckwheat with King Trumpet Mushrooms

Name: Buckwheat with King Trumpet Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, Eastern European
Ingredients: 1 cup buckwheat, roasted; 2 cups water; 1/2 tsp kosher salt (adjust to taste); 2 tsp sugar (adjust to taste); 2 tbsp butter; 1/2 lb onion; 1 lb mushrooms (King Trumpet, young); 1 tbsp clarified butter; 1 pinch kosher salt (adjust to taste); 1 pinch black pepper (freshly ground, adjust to taste); 1/2 cup stock (mushroom or chicken)

7 steps

Prep:5minCook:20min

Buckwheat is one of the healthiest ingredients. It makes the most delicious main and side dishes when appropriately cooked. It’s available in bulk sections of supermarkets, sold either unroasted or roasted. Each form requires specific cooking methods and timing and can’t be substituted in recipes. Unroasted buckwheat grain is relatively soft. You can bite and easily crumble it with your teeth, even raw and dry. Its flavor is very subtle, and it makes a porridge when cooked with hot liquid. Roasted buckwheat has darker tannish color and a tough grain that doesn’t crumble. When cooked, it has a fluffy texture and a rich, earthy, and nutty taste.

Updated at: Thu, 17 Aug 2023 06:02:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories283.9 kcal (14%)

Total Fat11 g (16%)

Carbs41.3 g (16%)

Sugars6.6 g (7%)

Protein10.3 g (21%)

Sodium329.9 mg (16%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

for buckwheat kasha

1 cupbuckwheat

2 cupswater

2 tspsugar

2 Tbspbutter

for mushrooms

0.5 lbonion

1 lbmushrooms

King Trumpet, young

1 Tbspclarified butter

1 pinchkosher salt

adjust to taste

1 pinchblack pepper

freshly ground, adjust to taste

½ cupstock

mushroom or chicken

Instructions

Step 1

Measure roasted buckwheat. Check for any debris. Rinse with running water 1-2 time, to remove small crumbs. Do it quickly, do not soak the grain.

Step 2

Add measured water, season, and bring to boiling on high heat. Reduce the heat to a minimum, cover with lid, and cook over low heat for 15 minutes. Turn off heat, add 1 tbsp butter on top, cover with a lid and let steam for another 5 minutes. Fluff with a fork. Check the taste. Depending on your final dish and your preference, you might want to adjust it by adding more salt or sugar. It is ready to serve now, or it can be refrigerated when it reaches room temperature.

Step 3

Peel and dice onion. Caramelize it with 1 tbsp butter and combine with cooked buckwheat. It is ready to serve now or it can be refrigerated in closed container when room temperature.

for mushrooms

Step 4

Cook mushrooms while buckwheat is being steamed. Slice small mushrooms 1/8" thin. Cut large mushrooms in half across, then slice 1/8" thin.

Step 5

Place a large skillet (12"D for 8-9 oz of mushrooms) on medium-high heat, melt clarified butter, and arrange one layer of mushroom slices. Season and fry them for 1-2 minutes, or until they brown on one side. Flip mushroom slices, reduce the heat to medium-low, add stock, cover with lid, and cook until most of the stock is cooked down, for about 5 minutes.

Step 6

If you cook more than 8-9 oz of mushrooms, do it one batch at a time, them combine all batches together to reheat for serving. Check seasoning and adjust it to your taste. They are ready to serve now or can be refrigerated in closed container when room temperature.