Estonian superfoods buckwheat porridge with chanterelles HD

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Rinse buckwheat under cold water until the water runs clear.

In a pot, combine buckwheat and vegetable broth; bring to a boil.

Reduce heat, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.

In a skillet, melt butter over medium heat; add chopped onions and sauté until translucent, about 5 minutes.

Add minced garlic and sauté for an additional minute until fragrant.

Stir in cleaned chanterelle mushrooms; cook until they release moisture and are golden, about 5-7 minutes.

Season with salt, black pepper, thyme, and bay leaves; cook for another 2 minutes.

Remove bay leaves from the skillet and combine the mushroom mixture with the cooked buckwheat.

Add lemon zest and chopped parsley; stir to combine.

Serve hot, drizzled with cream or a dollop of Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens