Buckwheat with Mushrooms and Onions

Cooking method

1. Step 1:

   

   Ready to make buckwheat with mushrooms and onions? Gather your ingredients. In this recipe the buckwheat cooks right along with the mushrooms, but you could also make it with already-cooked grain. I use fresh cremini (button) mushrooms; you can use frozen, dried, or any wild mushrooms you like. For seasoning I use just salt and ground black pepper, but feel free to add other spices or a spice blend. Have a deep skillet with a lid ready.

2. Step 2:

   

   Pick over the mushrooms and rinse them under cold running water to wash off any dirt and debris. Cut them however you like — into cubes or slices. Peel the onion and cut it into a small dice.

3. Step 3:

   

   Set the skillet over the heat and pour in the vegetable oil. Add the chopped onion to the hot oil and fry for a few minutes, stirring constantly so it doesn't burn.

4. Step 4:

   

   Add the chopped mushrooms to the onion and fry over high heat until the liquid cooks off, 8 to 10 minutes. Season the mushrooms with a little salt.

5. Step 5:

   

   Clean the buckwheat of any debris — fine grit, hulls, dark bits, and poor-quality kernels — by rinsing it several times under cold water. Add the rinsed grain to the skillet, season with salt and pepper to taste, and fry the buckwheat with the mushrooms over medium heat for a couple of minutes.

6. Step 6:

   

   Add boiling water so it fully covers the buckwheat. Lower the heat, cover the skillet, and cook for about 15 to 20 minutes (adjust to your stove). Then turn off the heat and let the buckwheat and mushrooms sit, covered, for another 10 to 15 minutes.

7. Step 7:

   

   Serve the buckwheat and mushrooms hot. It's a complete dish for dinner on its own, but it also makes a great side for meat dishes. Sprinkle with chopped fresh dill and parsley when serving.