roasted buckwheat mushroom stroganoff dish
roasted buckwheat mushroom stroganoff dish

Mushroom Stroganoff with Roasted Buckwheat Groats

Creamy mushroom stroganoff atop fluffy roasted buckwheat groats.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Servings 4


  • pan
  • Pot
  • cutting board


  • 1 cup roasted buckwheat groats
  • 1 lbs mushrooms
  • 2 tbsp butter
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp rosemary
  • 3 tbsp flour
  • 1/3 cup stock (chicken or vegetable)
  • 1/3 cup dry white wine
  • 2 tbsp balsamic vinegar
  • 1/3 cup coconut milk or heavy cream
  • 1 tbsp parsley


  • Prepare the ingredients: slice the mushrooms, dice shallot, rosemary leaves, garlic and parsley.
  • Rinse roasted buckwheat groats. Add 1 cup of water and bring to boil on high heat.
  • Once boiling, reduce the heat to simmer. Cover the pot with a lid and cook until all water is evaporated, for about 10 minutes.
  • In a pan, melt 2 tbsp of butter on medium heat. Add dice shallot and cook until softened, for about 2 minutes.
  • Add the mushrooms and saute for 5 minutes.
  • Add the garlic and rosemary and cook for another minute, stirring to prevent burning.
  • Add the liquid ingredients: stock, wine, heavy cream and the balsamic vinegar.
  • Bring the mixture to a boil and mix in the flour. Reduce the heat and simmer until the sauce is thickened, for about 5 minutes.
  • Serve the roasted buckwheat groats and top with the sauce. Garnish with fresh parsley.
  • Enjoy!
Keyword easy dinner, gluten free, paleo, vegeterian

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