5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Buckwheat with Mushrooms is a hearty, wholesome dish featuring nutty buckwheat groats cooked with savory sautéed mushrooms, onions, and garlic. This comforting recipe is naturally gluten-free, nutritious, and packed with earthy flavor. Perfect as a satisfying vegetarian main or a healthy side dish, buckwheat with mushrooms is easy to prepare, budget-friendly, and ideal for cozy dinners or meal prep
1 cup buckwheat groats
2 cups vegetable broth or water
2 cups mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
Rinse the buckwheat groats under cold water and drain well.
In a medium saucepan, bring vegetable broth or water to a boil. Add the buckwheat and a pinch of salt.
Reduce the heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and the buckwheat is tender.
While the buckwheat cooks, heat olive oil or butter in a large skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release moisture and become golden brown.
Season with salt, pepper, and thyme if using.
Add the cooked buckwheat to the skillet and stir to combine with the mushrooms.
Cook for another 2–3 minutes so the flavors blend together.
Cooking buckwheat in vegetable broth adds extra depth of flavor.Avoid overcooking the buckwheat to keep the grains fluffy rather than mushy.Use a mix of mushrooms such as cremini or portobello for richer flavor.A small squeeze of lemon juice can brighten the finished dish.
Find it online: https://cookibly.com/buckwheat-with-mushrooms/