Name: Buckwheat Bowl with Chanterelle Mushrooms Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 1 cup (180 g) buckwheat, uncooked; 14 oz (400 g) chanterelle mushrooms; 3 tbsp (42 g) butter; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 tsp garlic powder; 4 thyme sprigs (plus more for serving); Salt and pepper to taste; Parmesan cheese for serving

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Introduction

This Buckwheat Bowl with Chanterelle Mushrooms is a comforting and earthy dish perfect for a cozy meal. The nutty buckwheat pairs beautifully with the rich, caramelized chanterelles and fragrant herbs. It’s simple to prepare yet full of flavor, making it a wonderful option for mushroom lovers.

A shallow white bowl filled with a base layer of soft, light brown cooked grains, topped with a generous layer of golden brown sautéed mushrooms garnished with small green herb leaves and thin shreds of pale cheese scattered on top, with a golden spoon lifting a mix of mushrooms and grains close to the camera, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (180 g) buckwheat, uncooked
14 oz (400 g) chanterelle mushrooms
3 tbsp (42 g) butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tsp garlic powder
4 thyme sprigs (plus more for serving)
Salt and pepper to taste
Parmesan cheese for serving

Instructions

Step 1: Cook the buckwheat according to the package instructions until tender. Set aside and keep warm.
Step 2: Prepare the chanterelle mushrooms by scrubbing away any dirt. If they are very dirty, rinse quickly and dry thoroughly on a clean kitchen towel to prevent sogginess.
Step 3: Melt the butter in a pan over medium heat. Add the sliced onion and sauté until translucent, about 3 to 5 minutes.
Step 4: Add the minced garlic, garlic powder, thyme sprigs, and chanterelle mushrooms. Cook over medium heat, stirring occasionally.
Step 5: After 5 to 10 minutes, most of the moisture from the mushrooms should evaporate. Continue cooking for another 5 minutes to caramelize the mushrooms, stirring from time to time.
Step 6: Season with salt and pepper to taste. Remove the thyme sprigs before serving.
Step 7: Serve the caramelized chanterelles over the freshly cooked buckwheat. Top with grated Parmesan cheese and a few fresh thyme leaves.

Tips & Variations

Use cremini or button mushrooms if chanterelles are unavailable; adjust cooking time as needed.
For a vegan option, substitute butter with olive oil and omit the Parmesan or use a plant-based alternative.
Add a splash of white wine or lemon juice while cooking mushrooms for extra brightness.
Toast the buckwheat lightly before cooking to enhance its nutty flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or microwave until warmed through. Adding a splash of water or broth while reheating can help maintain moisture.

How to Serve

A white bowl filled with a base layer of cooked light brown buckwheat, topped with a generous layer of sautéed golden-brown chanterelle mushrooms scattered evenly across. Thin white shredded cheese is lightly sprinkled over the mushrooms, adding texture and contrast. The bowl is placed on a wooden board on a white marbled surface. Nearby, a small bowl of more shredded cheese and a gold fork resting on the bowl’s edge are visible, along with a blue and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chanterelle mushrooms for this recipe?

Dried chanterelles can be used but should be rehydrated in warm water for about 20 to 30 minutes before cooking. Drain well and proceed with the recipe. Keep in mind they may have a slightly different texture.

Is buckwheat gluten-free?

Yes, buckwheat is naturally gluten-free, making this recipe suitable for those with gluten intolerance or celiac disease, provided all other ingredients are gluten-free as well.