Buckwheat with Mushrooms in Soy Sauce (Monastic Style)

1. 1 Buckwheat groatspack 800 g ≈ $5.00 80 g
2. 2 Button mushrooms≈ $7.50 per kg 115 g
3. 3 Soy sauce 15 ml
4. 4 Sunflower oil 11 ml
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Carrots≈ $1.50 per kg 35 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat¹, cover with water at a 1:2 ratio, bring to a boil, then simmer covered on low heat for 15–18 minutes until the water is absorbed.

2. Wash the mushrooms and slice them into thick pieces.

3. Grate the carrot⁶ coarsely and finely chop the onion⁵.

4. Sauté the onion⁵ and carrot⁶ in oil over medium heat for 5–7 minutes until softened.

5. Add the mushrooms and cook for 7–8 minutes until the liquid evaporates and the mushrooms brown slightly.

6. Pour in the soy sauce and simmer for 3 minutes.

7. Mix the mushrooms into the buckwheat¹, warm through covered for 3–5 minutes, then serve in small pots or bowls.