Buckwheat Pan with Vegetables and Mushrooms

Ingredients

• 250 g Buckwheat
• 3 Carrots
• 2 onions
• 2 stalks celery
• 1 Garlic clove
• 100 g bacon (sliced)
• 100 g mushrooms (e.g., chanterelles, king oyster mushrooms)
• 0.5 bunch Parsley
• 1 bay leaf
• 1 tbsp butter
• 400 ml meat broth
• red wine vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Peel and dice the carrots.

2. 2.

   Peel and finely dice the onions and garlic.

3. 3.

   Wash, trim, and finely chop the celery.

4. 4.

   Dice the bacon.

5. 5.

   Clean and roughly chop the mushrooms.

6. 6.

   Wash, dry, shake off excess water, and chop the parsley.

7. 7.

   Sauté the bacon, onions, and garlic in hot butter. Add the carrots, celery, and mushrooms, then pour in the broth. Add the bay leaf and buckwheat, cover, and simmer for about an hour over low heat, stirring occasionally until the liquid is almost fully absorbed. Remove the bay leaf, add the parsley, season with vinegar, salt, and pepper, and serve.