Keep the groats fluffy
Fluff the buckwheat with a fork after resting. Frequent stirring during cooking tends to make it mushy.
European Recipe
Buckwheat and mushroom skillet with hazelnuts
Fluffy buckwheat meets well-browned mushrooms in this simple skillet. Parsley and lemon add freshness, while toasted hazelnuts give it crunch.
Total time
35 min
Calories
508 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Buckwheat meets autumn mushrooms
Buckwheat is a naturally nutty pseudocereal. Cooking it separately allows the mushrooms to brown properly before the two are combined. A short ingredient list turns into a satisfying lunch or dinner.
Vegetarian Dinners
Lunch
Autumn Recipes
Vegetables
Recipe
Buckwheat and mushroom skillet with hazelnuts
Nutty buckwheat, golden mushrooms and toasted hazelnuts make an easy vegan autumn meal.
Ingredients
2 servings
Method
-
1
Prepare the ingredients
Rinse the buckwheat in a sieve. Clean and slice the mushrooms. Finely chop the onion and garlic. Roughly chop the hazelnuts and chop the parsley.
-
2
Cook the buckwheat
Bring the buckwheat, water and half the salt to a boil. Cover and simmer over low heat for 12 minutes, then remove from the heat and let stand for 5 minutes. The groats should be tender but hold their shape.
-
3
Toast the nuts
While the buckwheat cooks, toast the hazelnuts in a large dry skillet over medium heat for 2 minutes, turning them. Transfer to a plate.
-
4
Brown the mushrooms
Heat the oil in the same skillet. Cook the onion over medium heat for 2 minutes. Add the mushrooms and cook over medium-high heat for 8 minutes, until the liquid has evaporated and they are browned. Add the garlic and cook for 1 minute.
-
5
Finish the skillet
Fold the buckwheat into the mushrooms and heat over medium heat for 2 minutes. Stir in the lemon juice, remaining salt, pepper and parsley. Divide between plates and scatter over the toasted hazelnuts.
Kitchen know-how
Tips for Buckwheat and mushroom skillet with hazelnuts
Brown the mushrooms
Use a wide skillet and spread the mushrooms in a shallow layer. With a small skillet, cook them in batches.
Variations
How to adapt this recipe
Replace the hazelnuts with the same weight of pumpkin seeds and toast them briefly in a dry pan. This changes the nutritional values.
Add some crumbled feta before serving. This version is vegetarian; the calculated nutrition applies to the vegan base recipe.
Nutrition per serving
508kcal
57.2 gCarbohydrates
18.9 gProtein
20.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Buckwheat and mushroom skillet with hazelnuts
No. Rinsing is enough for this recipe. Use whole, hulled buckwheat groats; flakes and flour are unsuitable.
Too much water or prolonged cooking can break down the groats. Use the stated water quantity, simmer gently and let the buckwheat rest off the heat.
Yes. Oyster mushrooms or king oyster mushrooms can replace the button mushrooms in the same quantity. Cut them into similar-sized pieces and fry until their liquid has evaporated.
Yes. The base recipe contains no dairy or eggs. The cheese variation is vegetarian and is not included in the stated nutritional values.
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