Buckwheat Kasha with Mushrooms

🛒 Ingredients

• Buckwheat groats (roasted) 200 g · 250 kcal
• Cremini mushrooms 100 g · 25 kcal
• Onion 50 g · 20 kcal
• Vegetable oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Rinse the buckwheat groats under cold water, then drain well. Place the rinsed buckwheat in a medium pot and toast dry over medium heat for 3-5 minutes, stirring occasionally, until fragrant.
2. Add 1.5 cups (360ml) of water and about 1 gram of salt to the toasted buckwheat, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed and buckwheat is tender.
3. While the buckwheat cooks, heat the vegetable oil in a separate large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
4. Add the sliced mushrooms to the pan with onions. Cook over medium-high heat for 7-10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Once the buckwheat is cooked, fluff it with a fork. Then, gently stir in the sautéed mushrooms and onions into the kasha.
6. Mix everything well, season with black pepper to taste, and serve hot. Garnish with fresh chopped parsley or dill if desired.