🇵🇱 Poland · Food
Buckwheat with Wild Mushrooms
By eatmundo · August 4, 2026
🇵🇱 PLA wholesome, earthy staple of Polish cuisine featuring toasted buckwheat kernels simmered with aromatic wild dried porcini. This comforting, nutty dish is elevated with buttery sautéed onions and fresh parsley.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 30g of dried porcini in 200ml of hot water for 30 minutes, then drain, saving the infusion liquid.
- 2
Melt 25g of butter in a medium pot and sauté 1 finely chopped onion until translucent and lightly golden.
- 3
Add 300g of rinsed buckwheat to the pot and toast for 2 minutes until fragrant and nutty.
- 4
Chop the rehydrated mushrooms finely and add them to the pot along with the reserved mushroom water.
- 5
Pour in 600ml of vegetable stock, add 1 tsp of salt, and bring to a gentle boil over medium heat.
- 6
Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes without lifting the lid.
- 7
Remove from heat and let it steam undisturbed for another 5 minutes to ensure perfectly fluffy grains.
- 8
Stir in the remaining 25g of butter and chopped fresh parsley before fluffing with a fork to serve.
Frequently Asked Questions
Can I use fresh mushrooms?+
Dried porcini are preferred for their intense, concentrated umami flavor, but fresh mushrooms can be used if sautéed well.
Why not lift the lid during cooking?+
Keeping the lid closed traps steam, which is essential for evenly cooking the buckwheat without burning the bottom.
How do I know if it's done?+
The buckwheat is done when all liquid is absorbed and the grains are tender but still retain a slight bite.
What is the best way to serve this?+
It serves as an excellent side dish for roast meats or a main course with a side of sour cream and pickles.
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