buckwheat porridge with grilled mushrooms

since i love healthy, original ingredients in general and soba noodles (they’re made from buckwheat) in specific, i figured i had to love buckwheat as a primary ingredient for a dish. but little did i know about it. did you know that the plant has nothing in common with the conventional wheat, though the name suggests that? that’s what also makes it ideal for people with a sensitivity or allergy against gluten. it was first cultivated in asia, and is the main ingredient in japan’s famous soba noodles (that i knew). it’s nutty taste that many so love is thanks to buckwheat. apart from that, it can be used in many different dishes, for example as a substitute for rice, as flour or as a porridge. and: it is, indeed, very, very healthy (i’m not going to elaborate on the health benefits, because you are probably yawning heavily by now…).

so i made a buckwheat porridge, with nothing but beurre salé à la fleur de sel and some roasted mushrooms and a little pecorino on top. it was divine.

buckwheat porridge with grilled mushrooms
ingredients:
1 cup buckwheat
2 cups water
500 g or more mushrooms (i only took button mushrooms, the brown ones, organically grown. but of course you could use any other mushrooms you like, it would also be lovely with fresh shiitake or portobello mushrooms), quartered
1 garlic clove, minced
3 tbsp. olive oil
2 tbsp. beurre salé à la fleur de sel or any other butter
few sprigs of thyme, leaves picked
maldon sea salt
handful of pecorino crumbs

directions: 
preheat the oven to 220 degrees. place the buckwheat in a saucepan, and add the double amount of water to it. salt lightly. cook according to directions on the packaging (i had to bring it to a boil, then turn off the stove and let sit, with the lid close, for 10 – 15 minutes, exactly like you’d do it with rice).

in the meantime, prepare the mushrooms, combine with the olive oil, garlic and thyme leaves, salt lightly with maldon sea salt, and place in the oven for about 15 minutes, until the mushrooms are neatly roasted.

add the butter to the buckwheat and stir to combine. arrange the mushrooms on top, sprinkle with pecorino and season with more sea salt and thyme, if needed.

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