• 1 cup buckwheat
• 1 cup white wine
• 3 cups chicken broth
• 2 tablespoons parsley, chopped
• 1 cup dried shiitake mushrooms
• 8 oz  fresh portobello mushrooms, chopped
• 1 yellow onion, chopped
• 2 garlic cloves, crashed
• 1 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 tablespoon olive oil

• Preheat oven to 250 degrees F.
• Meanwhile, saute onions and garlic in olive oil for 2 minutes.
• Add shiitake mushrooms.
• Saute for 3 more minutes.
• Add parsley and fresh mushrooms.
• Saute for 2 minutes.
• Add wine and heat for 3 minutes.
• Even if grain looks clean it is still good idea to take a look at it more close and remove seed shells or weed which sometimes can happen in the grains. For that pour a bit of buckwheat on the table so you can arrange it in a thin layer and then remove everything which doesn’t look like a buckwheat with your finger.
• Stir together the buckwheat and the onion mixture.
• Add chicken broth and butter.
• Pour the mixture into a greased casserole dish and slide it into the preheated oven.
• Bake, uncovered, for 2 hours, stirring about every half an hour.
• Stir in Parmesan cheese, cook briefly until melted.
• Serve.

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