Buckwheat With Creamy Mushroom Sauce Recipe

Buckwheat (Kasha)

1. Rinse 1 cup of buckwheat groats under cold water. 2. In a medium saucepan, bring 2 cups of water to a boil. 3. Add the buckwheat groats and a pinch of salt, reduce the heat to medium-low, and cover. 4. Simmer for 10-15 minutes, or until the water is absorbed. 5. Remove from heat and let it stand for 5 minutes, then fluff with a fork before serving.

Creamy Mushroom Stroganoff Sauce

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 finely chopped onion and cook until translucent, about 5 minutes. 2. Add 2 cloves of minced garlic and cook for another minute. 3. Stir in 250g of sliced mushrooms, and cook until they start to soften and brown, about 5-7 minutes. 4. Lower the heat and add 1 cup of sour cream (or a vegan alternative for a dairy-free option), stirring until the sauce is smooth and creamy. If the sauce is too thick, you can thin it with a little vegetable broth. 5. Season with salt, pepper, and optional herbs like thyme or parsley. Serve over the cooked buckwheat.