Creamy buckwheat with mushrooms
Buckwheat is usually boiled and left to fend for itself. Cooked this way it behaves more like a risotto: the grain goes soft and slightly creamy, the mushrooms and onion do the seasoning, and the cheese melts into the top. Add the cream once the buckwheat is halfway cooked, not at the start, or it tightens before the grain is tender.
Ingredients
Method
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Melt the butter in a pan and saute the onion for a couple of minutes.
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Add the mushrooms and cook for about 10 minutes, until softened.
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Stir in the buckwheat and mix well, then pour in the hot water or stock. Cover with a lid and cook on medium heat until the buckwheat is halfway done.
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Add the cream and continue cooking until the buckwheat is tender.
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Sprinkle the cheese over the top, let it melt, and finish with fresh herbs before serving.
