- 1 cup buckwheat
- 60ml extra virgin olive oil
- 1 onion, diced
- 1 leek, diced
- 1 clove garlic, crushed
- 60g butter
- ½ cup white wine
- 3 cups stock
- 2 cups Swiss brown mushrooms, sliced
- 40ml extra virgin olive oil
- 60g butter
- juice of ½ lemon
- ¼ cup grated parmigiano-reggiano
Wash the buckwheat, and drain well.
Bring the stock to a simmer in a large saucepan, and keep warm.
Heat the olive oil in a large saucepan over medium heat. Add the onion and leek, and saute for 5-6 minutes until softened, stirring occasionally. Add the garlic, and cook for another 2-3 minutes.
Add the butter, increase the heat and add the buckwheat. Cook, stirring, for 2-3 minutes until the buckwheat is evenly toasted.
Add the white wine, and cook until almost reduced.
Lower the heat, and add about 2/3 cup of stock. Allow to simmer, stirring occasionally. When the stock has nearly all been absorbed, add another 2/3 cup, and continue cooking.
Meanwhile, saute the mushrooms in a frying pan over medium heat with the extra virgin olive oil and butter for 5-6 minutes until just soft.
Once you have added all the stock, cook until most of the last addition of stock has absorbed. The buckwheat should be tender to chew. Remove from the heat, stir through the parmigiano-reggiano and lemon juice. Top with the mushrooms and serve.