If you love risotto but want something heartier and a little different, this creamy buckwheat and mushroom gretchotto is about to become a weeknight favorite. Nutty buckwheat simmers in the same pan as golden mushrooms, then turns silky with cream and Parmesan for a cozy, satisfying dinner that comes together in one pot.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 300–400 g mushrooms, sliced
- 100 ml cream
- 100 g Parmesan cheese, grated
- 1 garlic clove, minced
- 1 onion, chopped
- Olive oil and butter
- Salt, black pepper, and khmeli-suneli to taste
Instructions
- Sauté the chopped onion and garlic in olive oil and butter.
- Add the sliced mushrooms and cook over medium heat until the liquid evaporates.
- Add the rinsed buckwheat and water; simmer covered on low until the water is absorbed.
- Stir in the cream and Parmesan, cook 1–2 minutes more, and serve.
Tips
- Rinse the buckwheat well before cooking so the finished dish stays light and nutty, not gummy.
- Let the mushrooms cook until all their liquid has evaporated — that is what gives the dish its deep, savory flavor.
- Stir the Parmesan in off the heat at the very end so it melts into the cream without clumping.
If you love creamy mushroom dinners, try our Creamy Chicken and Mushroom Pasta or the Golden Baked Chicken Legs with Potatoes and Mushrooms. For more mushroom cooking ideas, browse the recipes at Allrecipes.
Nutrition (per 100 g): 173.47 kcal, protein 9.5 g, fat 6.94 g, carbs 18.06 g