I recently reviewed Samarkand, a book devoted to recipes from Central Asia and The Caucasus. That’s a huge land mass with mountains, grasslands, and huge lakes — an area rich in geography and history. Most people live off the land, herding and farming. But there are a few cities of significance, and bejeweled Samarkand is the star. The city has been a world trading center for centuries and was the “halfway” point on the fabled Silk Road.
That trading culture involved many peoples: Tajiks, Russians, Turks, Jews, Koreans, Caucasians, and Uzbeks. Many of those people used buckwheat in multiple recipes, embellishing it with local veggies, fruits and nuts. It’s basic, simple food, so naturally people have worked to fashion something exceptional. No one enjoys boring food.
The buckwheat provides a hearty, complex base to support the additional layers of flavor. Here, onions and mushrooms provide earthy notes that make this dish incredibly satisfying. It’s a great side dish for fish or poultry. It’s pairs with beer or wine, red or white. And with a big salad, it’s dinner or brunch.
You can make this in abundance and refrigerate it. The leftovers are a super lunch.
Buckwheat Kasha with Caramelized Mushrooms
Yield: serves 4 to 6
Ingredients:
- 1 cup buckwheat groats
- 3 pats of butter
- Sunflower oil
- 2 cups chicken or vegetable stock
- Sea salt and freshly ground black pepper
- 2 onions, chopped g
- 9 ounces chestnut mushrooms, sliced
- Handful of dill fronds, chopped
- Handful of flat-leaf parsley leaves, finely chopped
- Sour cream, to serve
Preparation:
Unless you have bought toasted buckwheat, toast it first: Heat a small pat of the butter and a slick of oil in a saucepan and toast the buckwheat until golden and fragrant.
Meanwhile, bring the stock to a boil. Pour the hot stock over the buckwheat-carefully as it will splatter. Season, turn the heat to low, and cover the pan. Cook for 15 minutes, then remove from the heat. Lightly fluff the grains with a fork, then replace the lid and let steam, off the heat, for another 5 minutes.
While the buckwheat is cooking, heat a large pat of butter and another slick of oil in a large frying pan over medium heat.
Add the onions and cook for about 15 minutes, stirring often, until very well softened and starting to turn golden. Add the mushrooms and stir often. At first they will give out water, but keep cooking until this has evaporated and the mushrooms and onions are well caramelized. Season with salt, pepper, and stir in the fresh herbs.
Finally, toss in the buckwheat and allow to warm through with another pat of butter. Serve with sour cream.
Source: Samarkand by Caroline Eden and Eleanor Ford [Kyle 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑640