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🍽️ Crunchy Buckwheat with Savory Mushrooms

380 kcal · 30 min · 4 servings

Ingredients

• 200 g King oyster mushrooms
• 400 g button mushrooms
• 1 bunch parsley (chopped)
• 250 g buckwheat
• 3 red onions (diced)
• 4 spring onions
• 2 tbsp oil
• 1 tbsp rosemary (chopped)
• 1 tbsp thyme (chopped)
• 100 ml vegetable broth
• 200 g sour cream
• salt
• pepper (from the mill)
• cocktail tomatoes (for garnish)

Instructions

1. 1. Place the buckwheat in a dry pan and toast it over medium heat until fragrant.
2. 2. Pour 0.75 liters of water into the pan with the buckwheat.
3. 3. Lightly salt the liquid.
4. 4. Let the buckwheat simmer on low heat for about 15 minutes until the water is absorbed.
5. 5. Thoroughly wash the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Separate the white lower parts of the spring onions from the green upper parts.
8. 8. Clean the mushrooms of any dirt or debris.
9. 9. Slice the mushrooms or tear them into small pieces.
10. 10. Heat some oil in a large pan.
11. 11. Add the white parts of the spring onions to the hot pan and sauté them briefly.
12. 12. Add the prepared mushrooms to the pan.
13. 13. Fry the mushrooms until they are soft and no liquid remains in the pan.
14. 14. Add the green parts of the spring onions to the mushrooms.
15. 15. Deglaze the pan with some vegetable or meat broth.
16. 16. Remove the pan from the heat.
17. 17. Stir sour cream and fresh herbs into the mushroom mixture.
18. 18. Season the mushrooms to taste with salt and pepper.
19. 19. Portion the cooked buckwheat onto several plates.
20. 20. Place the hot mushroom mixture over the buckwheat.
21. 21. Garnish the dish with quartered cocktail tomatoes if desired.
22. 22. Decorate it additionally with fresh parsley leaves.

Nutrition per serving

• kcal: 380
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 51 g