Wild Mushroom Broth With Buckwheat Noodles Recipes

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BUCKWHEAT WITH MUSHROOMS



Buckwheat with Mushrooms image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 35m

Number Of Ingredients 7

1 cup whole kernel brown buckwheat
1 Tbsp olive oil or canola oil
2 cups reduced sodium broth (I used reduced sodium "Better Than Bouillon" 2 tsp in 2 cups boiling water)
1/2 tsp salt (omit salt if using regular broth)
3-4 mushrooms (sliced)
1/2 medium onion (finely diced)
1 Tbsp unsalted butter

Steps:

  • Chop mushrooms and finely dice onion. Rinse the buckwheat and drain well.
  • Heat a large skillet over medium heat. Once it's hot, add 1 Tbsp olive oil. Add buckwheat and saute, stirring occasionally for 3-4 minutes. Transfer to a medium pot.
  • In the same skillet, Add 1 tbsp oil. Add onions and Saute for 1-2 minutes. Add mushrooms and continue to saute until mushrooms are soft.
  • Add your mix to the buckwheat and stir.
  • Pour your broth over the buckwheat mix. Stir in 1/2 tsp salt and top with 1 Tbsp butter. Bring everything to a boil then reduce heat to low and cover with a tight fitting lid. Simmer for 15 minutes or until kernels are soft and fluffy. 6.Remove from heat and let it stand covered for an additional 10 minutes.

WILD MUSHROOM BROTH WITH BUCKWHEAT NOODLES



Wild Mushroom Broth With Buckwheat Noodles image

Provided by Molly O'Neill

Categories     dinner, pastas, project, soups and stews, main course

Time 45m

Yield 2 main course servings or 4 first course servings

Number Of Ingredients 6

1 teaspoon vegetable oil
1/2 pound morel mushrooms, cut into 1-inch bands
2 quarts wild mushroom broth (see recipe)
1/2 teaspoon soy sauce
1 pound soba (Japanese buckwheat noodles)
1/2 cup minced scallions

Steps:

  • Heat the vegetable oil in a large saute pan. Saute the morels over high heat until golden, about 3 to 5 minutes. Set aside.
  • Pour the mushroom broth into a saucepan and simmer over medium heat until reduced by half, about 30 minutes.
  • Add the soy sauce and the noodles, stir well and simmer until tender, about 5 minutes. Remove from heat. Stir in morels. Ladle into four bowls and garnish with scallions.

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