Buckwheat with Shiitake Mushrooms and Thyme Recipe by Mangia
Buckwheat with Shiitake Mushrooms and Thyme
Buckwheat is in the same plant family as rhubarb, which is grown for its stalks. Buckwheat, on the other hand, is for its seeds and is cultivated in grown countries where the soil is too poor and the climate too cold for other cereals to The whole grains can be boiled grow.
like rice or baked in sweet puddings. Buckwheat flour figures in the wonderful Russian pancakes called blini.
Here the grain is toasted, paired with shiitake mushooms, and glossed with porcini oil. This fragrant oil really makes the salad; there is no substitute for it in this recipe.
Ingredients
- 1 large egg white
- 1 cup whole buckwheat groats kasha
- 2 cups boiling water or chicken broth
- 2 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 4 ounces shiitake mushrooms
- 1 medium red onion
- 1 tablespoon chopped thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 tablespoon porcini mushroom oil
Instructions
- Beat the egg white lightly. In a bowl, combine the egg white and buckwheat groats; stir until the groats are completely coated.
- Heat a medium skillet over medium heat until hot. Add the buckwheat and stir with a wooden spoon until it is dry and all the grains are separate. Add the boiling water or broth and 1 teaspoon of the salt. Cover and reduce the heat to low. Cook about 10 minutes. Remove the pan from the heat, spoon the buckwheat into a shallow bowl, and let cool.
- Thinly slice the shiitake mushrooms. Peel, trim, and thinly slice the red onion.
- Heat the olive oil in a skillet. Add the onion and sauté it, stirring, until translucent. Add the shiitakes and cook several minutes longer, until they start to wilt. Sprinkle with the thyme, the remaining 1 teaspoon of salt, and pepper.
- Fold the cooked mushrooms and onions into the buckwheat. Add the porcini oil, toss to combine, and serve.
