Enjoy our simple, flavourful buckwheat with mushrooms and Parmesan recipe. Rich in taste and quick to prepare, it makes a comforting and nutritious whole grain side dish.
Preparation
10
min
Cooking
20
min
Portion
4
Ingredients
-
2.5 ml (½ tsp) olive oil
-
1 onion, diced
-
1 garlic clove, minced
-
180 ml (¾ cup) dry buckwheat
-
500 ml (2 cups) fresh mixed mushrooms (e.g., chanterelles, oyster mushrooms, button mushrooms), roughly chopped
-
1 package (14 g) dried shiitake mushrooms
-
15 ml (1 tbsp) reduced-sodium soy sauce
-
60 ml (¼ cup) red or white wine
-
330 ml (1 ¾ cups) reduced-sodium chicken or vegetable broth
-
60 ml (¼ cup) soy cream (such as Belsoy)
-
60 ml (¼ cup) grated Parmesan
Preparation
- In a saucepan, heat the oil over medium heat and sauté the onion and garlic for about 5 minutes.
- Add the dry buckwheat, mushrooms, and soy sauce. Cook for 5 minutes, stirring regularly.
- Deglaze with the wine, then add the broth. Bring to a boil, then reduce the heat to low. Cover and cook for about 15 minutes.
- Finish by stirring in the soy cream and Parmesan. Serve with your favourite protein.
Notes
Keeps 3–4 days in an airtight container in the fridge.
Registered Dietitian Nutritionist in Quebec City
