Summary

Ingredients

• 250 g buckwheat
• sea salt
• 3 onion (s), red
• 4 spring onion (s)
• 200 g oyster mushrooms
• 400 g mushrooms, fresh
• 1 bunch parsley, (depending on size)
• 2 tablespoon sunflower oil
• 1 teaspoon thyme, finely chopped
• 1 teaspoon rosemary, finely chopped
• pepper
• 80 ml vegetable stock
• 200 g sour cream
• 750 ml salt water

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Instructions

1. Roast the buckwheat in a dry, wide pan with a lid for 5 minutes while stirring. At the same time, bring 3/4 l salted water to the boil in a saucepan, pour over the buckwheat and cook covered for 5 minutes over low heat. Remove from the stove and let soak for 10 minutes.
2. Peel and dice the onions. Wash the spring onions and cut the white end and the greens into rings separately. Carefully clean the oyster mushrooms and mushrooms with kitchen paper or a mushroom brush and cut into 1/2 cm thick slices. Wash and chop the parsley.
3. Steam the red onions and the white of the spring onions in oil for 2 - 4 minutes. Sauté the mushrooms over medium heat until all the liquid has evaporated. Sprinkle the mushrooms with rosemary, thyme and spring onion greens. Season to taste with sea salt and pepper. Pour in the broth, bring to the boil and mix with the sour cream. Serve with the buckwheat.