340g buckwheat groats
400g Swiss brown Mercer mushrooms, sliced
950ml water
2 tbsp butter
1 onion, minced
1/3 cup parsley, chopped
Salt & pepper to taste
Buckwheat Mushroom Bowl
30 minutes
Serves 4
Method
- Rinse the buckwheat groats and transfer them to a medium pot. Add the water and a pinch of salt, then bring to a boil. Reduce the heat and simmer for about 15 minutes, until the groats are tender and the water is absorbed. Remove from the heat, cover with a lid, and let it rest for 10–15 minutes.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the onion and mushrooms, cooking for about 5 minutes until softened. Season with salt and pepper. Stir in the parsley and cook for another 2 minutes, until the mushrooms are golden and any liquid has evaporated.
- Add the cooked buckwheat to the pan and stir-fry for another 2 minutes to combine. Adjust seasoning to taste.
- Spoon the buckwheat and mushroom mix into bowls and enjoy!
