Buckwheat with Herb Mushrooms

Ingredients

• 200 g herb shiitake mushrooms
• 400 g button mushrooms
• 1 bunch parsley (chopped)
• 250 g Buckwheat
• 3 red onions (diced)
• 4 Spring Onions
• 2 EL oil
• 1 EL rosemary (chopped)
• 1 EL thyme (chopped)
• 100 ml Vegetable broth
• 200 g Sour Cream
• Salt
• Pepper (freshly ground)
• cocktail tomatoes (for garnish)

Instructions

1. 1.

   Roast buckwheat in a pan without fat. Add about 0.75 l water, salt, and simmer gently for about 15 minutes.

2. 2.

   Wash, trim, and slice spring onions into rings, separating white from green parts.

3. 3.

   Clean mushrooms and slice or tear into small pieces.

4. 4.

   Sauté the white part of spring onions in hot oil. Add mushrooms and cook until liquid evaporates. Add green parts and deglaze with broth. Remove from heat, stir in sour cream and herbs. Season with salt and pepper to taste.

5. 5.

   Distribute buckwheat on a plate and top with herb mushrooms.

6. 6.

   Serve decorated with quartered cocktail tomatoes and parsley leaves as desired.