Rich, creamy, and deeply satisfying, this buckwheat with mushrooms and cheese is humble comfort food at its best. Nutty buckwheat groats simmer until tender, then get folded through a silky cream sauce with golden sautéed mushrooms and melted cheese. It is a one-pan weeknight dinner that tastes far more indulgent than it is — and if you love mushrooms, try our Creamy Mushroom Sauce next.
Ingredients
- 10 button mushrooms
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 200 g (1 cup) buckwheat groats
- 200 ml (3/4 cup) heavy cream
- 50 g (1.8 oz) hard cheese, grated
- Salt, pepper, and spices to taste
Instructions
- Sauté the garlic, onion, and mushrooms in the butter and olive oil until golden.
- Add the buckwheat, water (about 2 cups), and spices. Stir, cover with a lid, and cook until the water is absorbed.
- Pour in the cream, add the cheese, and stir until melted and creamy. Serve hot.
Tips
- Rinse the buckwheat groats before cooking to wash away any bitterness and keep the grains fluffy and separate.
- Give the mushrooms space in the pan so they brown instead of steaming — golden edges mean deeper flavor. For another mushroom-forward dinner, try our Wild Mushroom Cream Soup with Smoked Cheese.
- New to cooking whole grains? Browse the grain guides at Allrecipes and Serious Eats for handy tips.
Nutrition: per 100 g — 173.47 kcal, protein 9.50 g, fat 6.94 g, carbs 18.06 g.