Buckwheat with mushrooms and onions
Toasted kasha, browned mushrooms, a lot of onion. The dinner I make when I can't decide.
- Serves
- 3
- Time
- 35 min
Ingredients
- 1 cup buckwheat groats
- 2 cups water or stock
- 300 g mushrooms (button, or forest ones if you have them)
- 2 onions, butter, salt, pepper
- Dill or parsley to finish
Method
- Toast the buckwheat in a dry pan until it smells nutty, 3–4 minutes.
- Add salted boiling water, cover, and cook on the lowest heat 15 minutes. Leave covered off the heat.
- Meanwhile brown the onions slowly in butter, then add mushrooms and cook until the liquid is gone.
- Fold everything together and finish with herbs.