Mushrooms with buckwheat

Here’s a detailed recipe for mushrooms with buckwheat:

Buckwheat with Mushrooms Recipe

Ingredients:

• Buckwheat: 1 cup (raw)
• Mushrooms: 300g (any variety, such as cremini or button), sliced
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Vegetable Broth or Water: 2 cups
• Olive Oil or Butter: 2 tablespoons
• Fresh Parsley: for garnish (optional)
• Salt: to taste
• Pepper: to taste
• Thyme: 1 teaspoon (optional)

Instructions:

1. Rinse the Buckwheat:

   • Rinse the buckwheat under cold water to remove any dust or impurities.

2. Cook the Buckwheat:

   • In a saucepan, combine the rinsed buckwheat and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

3. Sauté the Vegetables:

   • In a large skillet, heat the olive oil (or butter) over medium heat.
   • Add the chopped onion and sauté for about 5 minutes until softened.
   • Stir in the minced garlic and cook for another minute until fragrant.

4. Add the Mushrooms:

   • Add the sliced mushrooms to the skillet and cook for about 7-10 minutes, stirring occasionally, until they are browned and have released their moisture.

5. Combine Buckwheat and Mushrooms:

   • Once the mushrooms are cooked, add the cooked buckwheat to the skillet. Stir to combine and heat through.
   • Season with salt, pepper, and thyme (if using). Adjust the seasoning to taste.

6. Serve:

   • Garnish with fresh parsley if desired. Serve warm as a main dish or a side.

Tips:

• You can add other vegetables like spinach, bell peppers, or zucchini for more variety.
• This dish is great for meal prep and can be stored in the fridge for a few days.

Enjoy your mushrooms with buckwheat!