Quick Weeknights · Russian
Russian Buckwheat with Mushrooms
I pair toasted buckwheat with sautéed forest mushrooms to create a wholesome, earthy, and satisfying vegetarian main.
Why This Works
The combination of the earthy grain and savory, umami-rich mushrooms creates a complete, satisfying meal.
The Upgrade
Finish with a dollop of cold sour cream before serving.
Chef's Secret
Michelin TechniqueSauté the mushrooms on very high heat to ensure they brown rather than steam.
Ingredients
Total time including resting: 30 min
Directions
Toast buckwheat in a dry pan until it smells like roasted nuts.
4 minAdd stock, bring to boil, then simmer on low heat until tender.
15 minMeanwhile, sauté onions and mushrooms in butter until deeply golden.
8 minOnce grains are cooked, fluff them with a fork.
1 minFold the mushroom mixture into the buckwheat.
1 minSeason generously with salt to brighten the earthy flavors.
1 minTop with fresh parsley for a touch of herbal freshness.
1 minServe hot as a hearty dinner.
1 minWine Pairing
Nebbiolo
Red Wine
The BottleVietti Perbacco Nebbiolo
The deep, earthy musk of sautéed forest mushrooms is a classic match for the truffled, savory aroma of Nebbiolo. Its firm tannins add a necessary structure to the soft, nutty buckwheat.
Nutrition per Serving
290
calories
9g
protein
45g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Kale
Quickly sauté kale to provide a deep, iron-rich green element that pairs beautifully with the earthy, nutty buckwheat.
Ingredients
Directions
Wash the kale thoroughly and dry it completely using a salad spinner or paper towels.
Heat the olive oil in a large sauté pan or wok over medium-high heat until shimmering.
Add the sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Add the kale in batches, tossing with tongs until slightly wilted and bright green, about 3 to 4 minutes.
Season immediately with kosher salt and remove from heat.
Finish with a squeeze of fresh lemon juice and serve immediately to maintain texture.
Side Dish
Pickled Beet Salad
Serve chilled pickled beets to provide a sweet-and-sour contrast that highlights the deep, forest-like flavors of the mushrooms.
Ingredients
Directions
Whisk the vinegar, olive oil, honey, and sea salt in a medium bowl until emulsified.
Add the diced beets and sliced shallots to the dressing.
Toss gently to ensure the beets are thoroughly coated.
Refrigerate for at least 15 minutes to allow the flavors to meld and the beets to chill.
Fold in the fresh dill immediately before serving.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
The timing on the steps was spot on. Came out perfect on the first try.