dinner · vegetarian · vegan · dairy-free
Mushroom and buckwheat bowls
Nutty buckwheat cooked in stock, topped with seared mushrooms, a splash of sherry vinegar and plenty of parsley.
- Time
- 35min
- Steps
- 3
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the buckwheat in the stock for about 15 minutes, until tender.
-
2
Sear the torn mushrooms in the oil until browned, then toss them with the vinegar.
-
3
Spoon the mushrooms over the buckwheat and scatter with the chopped parsley.
