Buckwheat with mushrooms is such a Russian staple – I can’t believe how many years it took me to realize that it would taste great inside a casserole! Mushroom and Buckwheat Casserole may not be the most pretty dish, yet it is chewy, filling and nourishing. To make it less healthy, but more heavenly, cover the whole thing with a large jar of sour cream prior to baking.
In case you were wondering, the milk is included in this recipe to make sure the casserole is not too dry.
See also mushroom, buckwheat, potato soup
Mushroom and Buckwheat Casserole Recipe
By January 9, 2014Published:
- Yield: 1 large casserole dish (6-8 Servings)
- Prep: 10 mins
- Cook: 2o mins
- Ready In: 12 mins
Buckwheat with mushrooms is such a Russian staple - I can't believe how many years it took me to realize that it would taste great …
- 2 cups Buckwheat groats
- 1/4 cup Coconut oil or butter
- 1 large White onion chopped
- 2 boxes Shitake mushrooms sliced
- 2 teaspoons Sea salt
- 1/2 teaspoon Black pepper
- 1 1/2 cups Milk of choice ( I used almond)
- 3 Organic free range eggs lightly beaten
- optional: 1 jar Organic sour cream
- Preheat the oven to 350 degrees F.
- In a medium pot, cover the buckwheat with 5 cups of water. Bring to a boil. Lower the flame and simmer for 12 minutes or until all the water is absorbed.
- In the meantime, saute the onion in 4 tablespoons of oil for about 4-5 minutes. Add shitake and saute for 4 more minutes.
- Pour the cooked buckwheat into a large bowl. Add the mushroom mixture. Add salt, pepper and more oil. Add milk and eggs and mix to combine.
- Pour the mixture into the lightly oiled casserole dish. Cover with sour cream if using and bake for 20-25 minutes.
- Course: Entrée