Estonian Buckwheat and Mushroom Bowl
Growing up in Estonia, buckwheat was a constant presence on our table. I remember foraging for mushrooms in the forest with my family, the scent of damp earth and pine needles filling the air. This bowl brings back those memories, combining simple ingredients into a comforting and nourishing dish.
8Ingredients
- 1 cup Buckwheat groats(Raw groats)
- 8 oz Mixed mushrooms(Cremini, shiitake, oyster)
- 1 medium Onion(Diced)
- 2 cloves Garlic(Minced)
- 2 cups Vegetable broth(Low sodium)
- 1 tablespoon Fresh thyme(Chopped)
- 2 tablespoons Olive oil
- 0 to taste Salt and pepper
Nutrition Facts
Instructions
Rinse the buckwheat in a fine-mesh sieve until the water runs clear. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
Stir in the rinsed buckwheat, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the buckwheat is tender and the liquid is absorbed.
Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in fresh thyme.
Serve warm and enjoy!
Chef's Tip
To enhance the nutty flavor of the buckwheat, toast it lightly in a dry pan before cooking. This also helps to prevent it from becoming mushy.
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Estonian Buckwheat and Mushroom Bowl
Ingredients
- 1 cup Buckwheat groats (Raw groats)
- 8 oz Mixed mushrooms (Cremini, shiitake, oyster)
- 1 medium Onion (Diced)
- 2 cloves Garlic (Minced)
- 2 cups Vegetable broth (Low sodium)
- 2 tablespoons Olive oil
- Salt and pepper
Garnish
- 1 tablespoon Fresh thyme (Chopped)
Instructions
- Rinse the buckwheat in a fine-mesh sieve until the water runs clear. Set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
- Stir in the rinsed buckwheat, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the buckwheat is tender and the liquid is absorbed.
- Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in fresh thyme.
- Serve warm and enjoy!
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