Buckwheat with Mushrooms and Fried Onions
A savory, vegan buckwheat dish with mushrooms, onions, and garlic—simple and hearty for a meatless feast.
- Time
- 30 min
- Serving
- 443 kcal
- Ingredients
- ≈ $1.87
- Protein
- 18 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 80 g
- 2 Button mushrooms≈ $7.50 per kg 160 g
- 3 Onions≈ $1.60 per kg 80 g
- 4 Sunflower oil 12 ml
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the buckwheat1, cover with water at a 1:2 ratio, add salt, and simmer for 15 minutes until tender.
Slice the onion3 into half-moons and the mushrooms into thick pieces.
Heat the oil in a pan and fry the onions3 for 5 minutes until golden.
Add the mushrooms and cook for 8–10 minutes until all moisture evaporates.
Stir in the minced garlic5, black pepper, and cooked buckwheat1, mixing well.
Warm through under a lid for 2–3 minutes, then serve hot.
Tips
- Why it works
- Fry the onion until golden to remove the bitterness and soften the flavor. Fry the mushrooms without a lid, so the extra moisture cooks off and they don't turn watery.
- Substitutions
- Swap the button mushrooms for oyster mushrooms, 150 g, or add 50 g dried mushrooms, soaked in water beforehand. You can fry the onion in butter, but the flavor will change.
- Common mistakes
- If the buckwheat isn't fluffy, it was under-salted or undercooked. Check doneness 12–14 minutes after it comes to a boil.
- Storing and reheating
- Keeps 3 days in the fridge. Reheat in a pan for 3–4 minutes with a spoonful of water, so it doesn't dry out.
- Serve with
- Serve with a rye flatbread or sauerkraut for juiciness. Works with tea or as a main dish for dinner.
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