Buckwheat with mushrooms

Ingredients for 4 servings:

• 250 g buckwheat
• e.g. sea salt
• 3 onions, red
• 4 spring onions
• 200 g oyster mushrooms
• 400 g mushrooms, fresh
• 1 bunch of parsley (depending on size)
• 2 tbsp sunflower oil
• 1 tsp thyme, finely chopped
• 1 tsp rosemary, finely chopped
• n. B. Pfeffer
• 80 ml vegetable stock
• 200 g sour cream
• 750 ml salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Kasha with mushrooms

Roast the buckwheat in a dry, wide, lidded pan for 5 minutes, stirring occasionally, until browned. Meanwhile, bring 3/4 liter of salted water to a boil in a saucepan, pour over the buckwheat, and simmer covered for 5 minutes over low heat. Remove from the heat and let it simmer for 10 minutes. Peel and dice the onions. Wash the spring onions and slice the white and green ends separately into rings. Carefully clean the oyster mushrooms and button mushrooms with a paper towel or mushroom brush and cut into 1/2 cm thick slices. Wash and finely chop the parsley. Sauté the red onions and the white parts of the spring onions in oil for 2-4 minutes. Sauté the mushrooms over medium heat until all the liquid has evaporated. Sprinkle the mushrooms with rosemary, thyme, and spring onion greens. Season with sea salt and pepper. Add the broth, bring to a boil, and mix with the sour cream. Serve with the buckwheat.