Kasza Gryczana with Mushrooms
Nutty roasted Polish buckwheat groats tossed with pan-seared forest mushrooms, sweet caramelised onions, farm butter, and plenty of fresh flat-leaf parsley.
Ingredients
- • 250g roasted Polish buckwheat groats (kasza gryczana palona)
- • 500ml vegetable stock
- • 300g mixed mushrooms (cremini, chanterelles, or porcini), sliced
- • 1 large onion, diced
- • 40g butter
- • 2 cloves garlic, minced
- • 3 tbsp fresh flat-leaf parsley, finely chopped
- • Sea salt and freshly cracked black pepper
Preparation Steps
Rinse the roasted buckwheat groats. Bring the vegetable stock to a boil in a heavy saucepan, add the buckwheat, cover tightly, and simmer on low heat for 15 minutes until all liquid is absorbed. Keep covered off the heat for 5 minutes.
Melt half the butter in a wide frying pan over medium-high heat. Add the diced onion and cook for 5 minutes until golden. Add the sliced mushrooms and sear for 6 to 8 minutes until golden brown and caramelised.
Add the minced garlic and remaining butter to the pan, cooking for 1 minute until fragrant. Season generously with sea salt and cracked black pepper.
Tip the fluffy cooked buckwheat groats into the skillet with the sautéed mushrooms. Toss thoroughly over gentle heat to combine, scatter with fresh chopped parsley, and serve warm.