Mushrooms stuffed with buckwheat garnish

Stuffed Mushrooms with Buckwheat - a Delicious and Healthy Recipe

Enjoy a recipe that combines the delicate texture of mushrooms with the nutrition of buckwheat in a dish that not only impresses but also nourishes. These stuffed mushrooms are perfect for a light dinner but can also serve as a savory appetizer for special occasions. Additionally, the recipe is versatile, easy to adapt, and perfect for sharing with loved ones.

Preparation Time:
- Preparation Time: 20 minutes
- Baking Time: 40 minutes
- Total Time: 1 hour
- Servings: 4

Your Ingredients for Stuffed Mushrooms:
- 10 fresh mushrooms (preferably champignon or cremini)
- 1/2 onion
- 5 tablespoons olive oil (or another vegetable oil)
- 2 teaspoons vegetable broth mix (can be fresh or dehydrated)
- 1 teaspoon hot sauce (adjust to taste)
- 1 teaspoon flour
- Salt and thyme to taste

For the Sauce:
- 2 tablespoons butter or margarine
- 1 tablespoon flour
- 2 cloves garlic
- 1 1/2 cups vegetable broth (preferably homemade)
- Salt, pepper, rosemary, and bay leaf to taste

For the Buckwheat:
- 1 cup buckwheat
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon vegetable broth mix
- 1 tablespoon tomato paste
- 3 tablespoons olive oil

Step by Step Preparation:

1. Preparing the Mushrooms:
Start by carefully washing the mushrooms under cold running water. Make sure to dry them well, then gently remove the stems. These will be used in the filling, so don’t throw them away. Place the mushrooms in a greased baking dish with the openings facing up, waiting to be filled with your delicious mixture.

2. Preparing the Filling:
In a skillet, heat 2-3 tablespoons of oil and add the finely chopped onion. Sauté until it becomes translucent, then add the chopped mushroom stems, vegetable broth mix, and hot sauce. Once the flavors combine, sprinkle in the flour and mix well for a few minutes. Season with salt and thyme to taste. Fill each mushroom with this delicious mixture.

3. Preparing the Sauce:
In another skillet, melt the butter or margarine over medium heat. Add the flour and stir constantly to form a roux. Once it turns golden, add the crushed garlic and continue stirring. Finally, pour in the vegetable broth and let it simmer until thickened. Season with salt, pepper, rosemary, and bay leaf.

4. Assembling the Dish:
Pour the sauce over the stuffed mushrooms, making sure to cover them well. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 35-40 minutes. The mushrooms will become tender and the flavors will infuse the filling well.

5. Preparing the Buckwheat:
Meanwhile, soak the buckwheat in cold water for 2-3 hours. After it has hydrated, rinse it and add it to a pot of salted water (5 parts water to 1 part buckwheat). Boil for about 30 minutes or until the water has evaporated. Once the buckwheat is ready, stir in the vegetable broth mix, oil, and season with salt, pepper, and tomato paste. Let it cook for another 5 minutes, stirring constantly to prevent sticking.

6. Serving:
Once the mushrooms are baked, remove them from the oven, let them cool slightly, and then serve them alongside the buckwheat. This dish pairs perfectly with a fresh green salad or a yogurt sauce for a contrast of flavors.

Tips and Suggestions:
- You can use various types of mushrooms, each bringing a distinct flavor. Shiitake or portobello mushrooms will add an intense note.
- For a vegan version, replace butter with margarine and choose a vegetable broth without animal ingredients.
- Buckwheat can be replaced with quinoa or rice if you prefer another type of grain.

Nutritional Benefits:
Mushrooms are an excellent source of B vitamins, minerals, and antioxidants, while buckwheat is rich in protein and fiber, making it an ideal food for a balanced diet. This dish not only provides a delicious meal but also contributes to your health.

Frequently Asked Questions:
1. Can I use canned mushrooms? It is not recommended, as fresh mushrooms provide superior texture and flavor.
2. How can I store leftovers? You can keep the stuffed mushrooms in the refrigerator in an airtight container for up to 2 days.
3. How can I adapt the recipe to be gluten-free? Use gluten-free flour for the sauce and ensure that the vegetable broth is gluten-free.

These stuffed mushrooms with buckwheat are not only a simple and quick recipe but also a great way to experiment with healthy and delicious ingredients. I invite you to indulge in their aroma and delight your taste buds. Bon appétit!