Recipes
Buckwheat with Mushrooms
2025-08-31
Buckwheat with mushrooms is a classic combination in Russian home cooking, where a simple grain turns into a full dish thanks to a fragrant mushroom saute. Part of what makes this recipe appealing is that it doesn’t call for anything fancy — ordinary button mushrooms from the supermarket give plenty of flavor, and buckwheat brings its own distinct nutty note to the mix.
This dish works equally well as a savory breakfast or as a side for meat or fish, and it easily stands on its own as a meatless main — buckwheat is a good source of plant protein and fiber, while mushrooms contribute a meaty, umami depth that’s often used in vegetarian cooking as a stand-in for meat.
For a richer flavor, try mixing button mushrooms with wild ones like porcini or chanterelles, or add a handful of dried mushrooms soaked in hot water beforehand — the soaking liquid can replace part of the water used to cook the buckwheat. Leftovers keep well in the fridge for 2-3 days and reheat nicely in individual portions.
Ingredients
- 1 cup buckwheat groats
- 300 g fresh button mushrooms
- 1 large onion
- 2 tbsp vegetable oil
- 20 g butter (optional)
- 2 cups water or vegetable broth
- salt to taste
- black pepper to taste
- fresh dill or parsley, for serving
Instructions
- Rinse the buckwheat groats in cold water until it runs clear, and toast them briefly in a dry pan if you’d like a deeper, nuttier flavor.
- Finely chop the onion and slice the mushrooms into thin pieces or small cubes.
- Heat the vegetable oil in a skillet and cook the onion until soft and lightly golden, 3-4 minutes.
- Add the mushrooms and cook over medium-high heat for 7-10 minutes, until the released liquid evaporates and the mushrooms start to brown.
- Season the mushrooms and onion with salt and pepper, then remove from the heat.
- Add the buckwheat to a saucepan, pour in the water or broth, season with salt, and bring to a boil.
- Lower the heat, cover, and simmer for 15-18 minutes until all the liquid is absorbed, without stirring.
- Fold the cooked buckwheat together with the mushrooms and onion, stir in the butter if using, and let it rest covered for 5 minutes before serving.
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