Hrechka z Hrybamy (Buckwheat with Mushrooms)
The Quirky Foodster Team
Ingredients
- Whole buckwheat groats, rinsed — 250 g (1 1/4 cups)
- Mixed mushrooms (button or wild), sliced — 300 g (10 1/2 oz)
- Onion, finely chopped — 1
- Vegetable stock or water — 500 ml (2 cups)
- Sunflower oil — 3 tbsp
- Fine salt and black pepper — to taste
- Fresh parsley, chopped, to garnish
Method
- Heat 2 tbsp of oil in a large pan and sauté the onion for 4-5 minutes until soft.
- Add the sliced mushrooms and cook for a further 6-8 minutes, until browned and any liquid has evaporated.
- Stir in the rinsed buckwheat and the remaining oil, coating the grains well.
- Pour in the stock, season with salt and pepper, and bring to a simmer.
- Cover and cook over low heat for 15 minutes, until the buckwheat is tender and the liquid is absorbed.
- Fluff with a fork and garnish with fresh parsley before serving.
Introduction: Buckwheat cooked with sautéed wild or button mushrooms is a hearty, earthy side dish rooted in Ukraine's forest regions, where foraged mushrooms have long supplemented the diet.
Cultural Background: Buckwheat cooked with sautéed wild or button mushrooms is a hearty, earthy side dish rooted in Ukraine's forest regions, where foraged mushrooms have long supplemented the diet. It is also a popular dish during Orthodox fasting periods, since it is naturally free of meat and dairy.
Tips: Let the mushrooms brown properly before adding the buckwheat, as this builds much of the dish's flavour. Keep the lid on while the buckwheat simmers so it steams evenly.
Variations: Stir in a spoonful of sour cream at the end for a creamier, non-vegan version. Add caramelised onions on top for extra depth. Naturally vegetarian as written. Naturally vegan as written when made with vegetable stock.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water for 5 minutes, stirring occasionally.
FAQs:
Q: Can I use instant buckwheat groats?
A: Yes, but reduce the simmering time by about 5 minutes and check for doneness earlier.
Q: Is this dish suitable for fasting periods?
A: Yes, made as written with vegetable stock and no dairy, it is fully suitable for Orthodox fasting.
- Whole buckwheat groats, rinsed — 250 g (1 1/4 cups)
- Mixed mushrooms (button or wild), sliced — 300 g (10 1/2 oz)
- Onion, finely chopped — 1
- Vegetable stock or water — 500 ml (2 cups)
- Sunflower oil — 3 tbsp
- Fine salt and black pepper — to taste
- Fresh parsley, chopped, to garnish
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