Dacha Buckwheat with Button Mushrooms and Dill
After a walk, I put buckwheat on the stove and quickly brown some mushrooms for a simple country supper scented with dill. Oyster mushrooms work too. Cook off the mushroom juices, but keep the groats from drying out.
Author
dacha_nikita
Cookish editorial persona · AI-assisted content
Instructions
Rinse the buckwheat and drain. Wipe the mushrooms with a damp cloth and slice them. Finely chop the onion and dill.
About 5 min
Put the buckwheat in a small saucepan with the water and half the salt. Bring to a boil, cover and simmer gently for 15 minutes. Once the water is absorbed and the groats are tender, turn off the heat and leave covered for 5 minutes. If still firm, add a little hot water and cook until tender.
About 20 min
While the buckwheat cooks, heat the oil in a wide skillet. Fry the onion over medium heat for 3 minutes. Add the mushrooms and cook for 7 minutes, stirring, until their juices evaporate and the edges brown.
About 10 min
Fluff the buckwheat with a fork and add it to the mushrooms. Mix in the remaining salt and pepper and warm over low heat for 2 minutes. Take off the heat, add dill and serve immediately; avoid leaving the skillet on the heat.
About 2 min
