Buckwheat Bowl with Chanterelle Mushrooms Recipe
A hearty and savory Buckwheat Bowl featuring tender chanterelle mushrooms sautéed with garlic, onions, and thyme, topped with Parmesan cheese for a rich and comforting meal that’s perfect for a wholesome lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Buckwheat
- 1 cup (180 g) buckwheat, uncooked
Chanterelle Mushroom Mixture
- 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
To Serve
- Parmesan cheese for serving
Instructions
- Cook Buckwheat: Prepare the buckwheat according to the package instructions until tender and fluffy. Set aside and keep warm.
- Prepare Mushrooms: Gently scrub the chanterelle mushrooms to remove any dirt. If heavily soiled, rinse briefly under cold water and dry thoroughly on a clean kitchen towel to avoid sogginess during cooking.
- Sauté Onions: In a pan, melt the butter over medium heat. Add the thinly sliced onion and sauté for 3-5 minutes until translucent and soft, stirring occasionally.
- Add Garlic and Mushrooms: To the cooked onions, add minced garlic, garlic powder, fresh thyme sprigs, and the prepared chanterelle mushrooms. Stir well to combine and continue cooking over medium heat.
- Cook Mushrooms: Cook the mushrooms for 5-10 minutes until all moisture has evaporated, then continue cooking for an additional 5 minutes to caramelize the mushrooms, stirring occasionally to prevent sticking.
- Season: Season the mushroom mixture with salt and freshly ground black pepper to taste. Remove thyme sprigs if desired.
- Serve: Plate the cooked buckwheat and top with the sautéed chanterelle mushrooms. Garnish with freshly grated Parmesan cheese and additional fresh thyme sprigs for an aromatic finish.
Notes
- Be careful not to over-wet chanterelle mushrooms during cleaning to avoid sogginess.
- Use fresh thyme for best flavor, but dried thyme can substitute if needed.
- Grated Parmesan adds a creamy, salty component but can be omitted for a dairy-free option.
- Buckwheat cooks quickly; ensure you don’t overcook to keep a pleasant texture.
Keywords: buckwheat bowl, chanterelle mushrooms, sautéed mushrooms, vegetarian main dish, easy mushroom recipe, sautéed onions, thyme, Parmesan topping
