Green Buckwheat with Mushrooms
Main Dishes • European
Description
The final consistency should not resemble risotto. The grains should be lightly toasted, and excess moisture should evaporate.
Ingredients
- Buckwheat Groats 1 cup
- Shallot 3 heads
- Prosciutto 0 oz
- Pickled Chanterelles 5 oz
- Aspen mushrooms 4 pieces
- Thyme 4 sprigs
- Fresh Rose Hips 1 sprig
- Fresh basil leaves 4 sprigs
- Dry White Wine 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cook the green buckwheat according to the instructions on the package.
Step 2
Slice the peeled shallots lengthwise into petals, strip the leaves from the thyme and rosemary stems (discard the stems), and finely chop the basil stems.
Step 3
Sauté the shallots in olive oil along with the herbs until soft.
Step 4
At the end, add coarsely chopped basil leaves and prosciutto cut into medium strips (can be substituted with bacon), and sauté for about 2 minutes.
Step 5
Add the chanterelles. If they are small, use twice as many and add them whole; cut medium ones in half lengthwise, and large ones into quarters lengthwise.
Step 6
Add the aspen mushrooms. Cut the caps into quarters and slice the stems into rings about 0.5 cm thick.
Step 7
Sauté for about 5 minutes until the mushrooms are soft.
Step 8
Add the wine and simmer for another 5 minutes until the alcohol evaporates.
Step 9
Add the cooked buckwheat according to the recipe.
Step 10
Sauté for about 10 minutes over medium heat, stirring constantly.
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