Polish buckwheat with mushrooms and onion

For this simple Polish food recipe, cook buckwheat separately, then mix it with sautéed mushrooms and onion. Button mushrooms or oyster mushrooms both work well. Serve it as a meal on its own or as a side dish. Letting the mushrooms release their moisture and cooking the onion until soft gives the grains plenty of flavour without elaborate seasoning.

Ingredients for about 3 servings

• 200 g dry buckwheat groats
• 400 ml water for the buckwheat
• 400 g button or oyster mushrooms
• 1 large onion
• 2 tablespoons oil or clarified butter
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• Optional: 1 garlic clove and 1 teaspoon butter

Roasted buckwheat has a stronger, nutty flavour, while unroasted groats are milder. Choose whichever you prefer. Check the package for the water ratio and cooking time, as these vary by type. The amount above is a starting point; follow the instructions for your particular product.

Cooking fluffy buckwheat

Pick over the groats if you see any debris, then rinse them in a sieve. Bring the water to a boil with a little salt, add the buckwheat and stir. Cover, reduce the heat and simmer according to the package instructions, usually for about 15 minutes, until tender and the water has been absorbed.

Remove from the heat and leave covered for a few minutes, then separate the grains with a fork. Avoid vigorous stirring during cooking, as this can damage them. If they are still hard after the recommended time, add a little hot water and cook a little longer. Excess liquid can be evaporated with the lid off.

Preparing the mushrooms and onion

1. Peel and finely dice the onion. Clean the button mushrooms and slice or cut them into pieces. Clean oyster mushrooms and tear larger caps into strips.
2. Heat the oil or clarified butter in a large frying pan. Add the onion and cook over medium heat, stirring, until soft and lightly golden.
3. Add the mushrooms. If the pan is small, cook them in batches; overcrowding causes them to release lots of liquid and stew instead of brown.
4. Cook until the liquid evaporates and the mushrooms begin to brown. Near the end, add the finely chopped garlic if using, along with salt and pepper.
5. Add the cooked buckwheat, mix and heat for a few minutes. Stir in the parsley and, for a richer flavour, the teaspoon of butter.

If using wild mushrooms, choose only species you can identify with certainty and prepare them appropriately for the species. Check how they need to be treated before substituting them for button mushrooms.

Serving ideas and variations

Serve the buckwheat with a fermented cucumber, cabbage slaw or roasted vegetables. It can accompany meat or become a meal on its own with a fried egg. A little marjoram or thyme complements the mushrooms; add it gradually so it does not overpower the grains.

For a creamier accompaniment, make mushroom sauce separately and spoon it over the buckwheat. This oyster mushroom recipe offers another way to use those mushrooms. For a dairy-free version, use oil and omit the butter.

Storage and reheating

Cool the finished dish quickly and transfer it to a closed container. Refrigerate and preferably eat within 2 days. Reheat in a frying pan with a tablespoon of water, stirring until evenly hot. You can also use a covered saucepan over low heat. Parsley added after reheating stays fresher and more fragrant. Do not leave cooked buckwheat at room temperature for a long time.

FAQ

Should the buckwheat be cooked before adding it to the mushrooms?

Yes, in this recipe. Cooking it separately makes it easier to control the texture of the grains and let the moisture evaporate from the mushrooms. Heat everything together briefly at the end.

Can I use dried mushrooms?

Yes, as a flavourful addition. Soak and cook them until tender, then chop and add them to the onion. The cooking liquid can be used after thorough straining if it is clean and tastes good.

What if the buckwheat is too dry?

Add a few tablespoons of water or mild stock when combining it with the mushrooms and heat briefly. You can also serve it with sauce while keeping the grains separate and fluffy.