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Mushrooms with buckwheat in a frying pan

Skillet Mushrooms and Buckwheat

Simple, filling, and seriously tasty — a dinner the whole family will love! Even a beginner cook can pull off these skillet mushrooms and buckwheat. There's no need to boil the grain separately; everything cooks together in one pan, which saves time and keeps you from dirtying a second pot. You end up with a dish that stands on its own but also makes a great side.

Ropotushka

Recipe author

Mushrooms with buckwheat in a frying pan

Composition / ingredients

Servings:

Buckwheat

Button mushrooms

300

Onion

Carrot

Garlic

Salt

Ground black pepper

Vegetable oil

Water

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 26 % 5 g

Carbohydrates 58 % 11 g

95 kcal

GI: 18 / 82 / 0

Cooking method

Step 1:

How do you make skillet mushrooms and buckwheat? Start by gathering all your ingredients. Buy fresh, medium-size button mushrooms — bright white, with no spots, bruising, or musty smell, and not slimy to the touch. You can use any mushroom in place of button mushrooms; just remember that some varieties need to be boiled first. Bring the water to a boil, since you'll need it hot later.
Step 2:

Rinse any grit off the mushrooms and trim away any bad spots. Peel the outer skin from the larger ones. Lay them on a kitchen towel to blot off excess moisture, then cut them into large pieces. Mine were big, so I quartered them lengthwise through the stem into 6 pieces each — this keeps their flavor and shape. Heat the vegetable oil in a skillet, add the mushrooms, and fry over high heat until lightly golden.
Step 3:

Peel, rinse, and cut the carrot into matchsticks — cutting it this way helps it hold its shape in the finished dish. Add the carrot to the mushrooms and cook for about 5 minutes, stirring now and then.
Step 4:

Peel, rinse, and cut the onion into thin half-moons, so it cooks quickly and keeps its shape. Add it to the skillet, stir, and cook over medium heat until soft.
Step 5:

Season the mushrooms and vegetables with salt and pepper.
Step 6:

Pick over the buckwheat, rinse it thoroughly until the water runs clear, and add it to the skillet. Lower the heat, stir well, and let it sit for 2 to 3 minutes.
Step 7:

Peel, rinse, and quarter the garlic clove lengthwise. Carefully pour 2 cups of hot water into the skillet, scatter the garlic evenly over the top, cover, and simmer over medium heat for about 15 to 20 minutes, until the buckwheat has absorbed all the water. Don't stir it.
Step 8:

If the buckwheat is done but there's still liquid in the pan, take the lid off. If the liquid is gone, go ahead and pull the pan off the heat. Cover and let it rest for 10 to 15 minutes.

Feel free to add any spices you like to this dish. And stirring a little butter into the finished buckwheat right before serving makes it even better.
Fry with an oil that has a high smoke point! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Among the most common high-smoke-point oils are refined sunflower, olive, and grapeseed.
For all the tricks of cooking buckwheat and how to choose a good one for a tasty result, see the article "Everyday buckwheat: do we really know all about it?"
Buy fresh, medium-size button mushrooms — bright white, with no spots, bruising, or musty smell, and not slimy to the touch. Rinse them well under a stream of warm or cold water to remove any grit, and trim away any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling at all — just rinse them well. Larger ones are best peeled of their outer skin.