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Creamy buckwheat with mushrooms and squash

Looking for a delicious, tasty vegetarian recipe? Choose creamy buckwheat with mushrooms and squash! This tasty, rich recipe is made with fresh, healthy ingredients, making it a unique dish. The key to success lies in the rich, slightly creamy taste of mushrooms and squash, accompanied by the unique, earthy taste of buckwheat. This recipe will make your table a sure-fire hit! Give it a try!

Une recette proposée par :

  • Courgetteandco

  • Quantité

    2 persons

  • Temps de préparation

    20 minutes

  • Temps de repos

    No

  • Temps de cuisson

    20 minutes

  • Temps total

    40 minutes

Liste des ingrédients

  • 300g hulled buckwheat (not kasha)
  • 500 ml water + 1 tbsp vegetable stock
  • 100g soy cream
  • 1/2 butternut squash
  • 150g mushrooms
  • 1 onion

Creamy buckwheat with mushrooms and squash

La recette

-Cut the butternut squash into cubes (not too large) and slice your mushrooms.
-Brown your chopped onion in a hot frying pan until golden brown, then add the butternut cubes. Cover and cook until the butternut cubes melt, then halfway through add the mushroom slices and kale.
-Season and set aside.
-In another frying pan, fry 1 shallot in oil, then add the buckwheat and mix.
-Stir in the stock and cook for about 10 minutes, then leave to swell for a further 10 minutes.
-Once the buckwheat is cooked, transfer it to the pan with the butternut/mushrooms and Kalé. Mix well and add 100 g soy cream.
-At the end of cooking, add 2 tablespoons hazelnut oil and roasted hazelnuts.

Variation
You can replace the kale with spinach leaves and the butternut with pumpkin.

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