Mushrooms with buckwheat kernels

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Mushrooms with buckwheat kernels
  • 60 gram butter
  • 1 large brown onion (200g), chopped finely
  • 1 1/2 cup (260g) buckwheat kernels
  • 2 1/2 cup (625ml) vegetable stock
  • 2 tablespoon olive oil
  • 250 gram button mushrooms, sliced thinly
  • 250 gram flat mushrooms, sliced thinly
  • 150 gram oyster mushrooms, sliced thinly
  • 2 clove garlic, crushed
  • 1/3 cup coarsely chopped fresh chives


Mushrooms with buckwheat kernels
  • 1
    Heat half of the butter in medium saucepan; cook onion, stirring, until onion softens. Add buckwheat and stock; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Uncover; simmer, about 5 minutes or until liquid is absorbed and grains are tender.
  • 2
    Meanwhile, heat remaining butter and oil in large frying pan; cook mushrooms and garlic, stirring, about 10 minutes or until mushrooms are tender and juices evaporate. Combine buckwheat mixture with mushroom mixture in large bowl; stir in chives.


This recipe is inspired by the Russian passion for kasha, cooked grains such as buckwheat, millet or oats. Buckwheat kernels or groats are available from health-food stores.

More From Women's Weekly Food