Buckwheat with Mushrooms and onions
One of my favorite ways to experience this is a simple buckwheat pilaf. Accented with the dark, piney notes of mushrooms and sweet caramelized onions, this traditional Russian dish is very satisfying. In the spring, it takes well to morels and white field mushrooms, while in the winter, it can be made with smoky and savory dried porcini.
Buckwheat with Mushrooms and onions
- 2 c buckwheat
- 6 c water
- 2 onions (sliced thinly)
- 1 lb mushrooms (cremini, brown mushrooms or any wild mushroom mix, sliced thinly)
- Olive oil
- Salt
- 2 hard boiled eggs (chopped (optional))
- Preheat oven to 350 F. Mix buckwheat with 2-3 Tbsp of olive oil and toast for 15-20 min. If you are using pre-toasted groats, only 10 min will suffice. Stir once or twice during the toasting process.
- Meanwhile, bring 6 cups of water to boil in a heavy pot, salt it generously. Add toasted buckwheat and mix well. Bring to boil and then reduce the heat to minimum and cover the pot. Simmer till the water is absorbed (20-40 min.)
- Saute onions in 2 Tbsp of oil on medium heat till melted and golden. Remove to a plate. Add another Tbsp of oil and add mushrooms. Sauté till they brown around the edges, give off and reabsorb their liquid. Add onions and salt.
- Once the water has been absorbed by buckwheat groats, add the mushroom-onion mélange and the optional egg.
