This buckwheat recipe includes deliciously sauteéd mushrooms, aromatic onions, and fresh herbs. It’s the best side for any dinner plate — filling and healthy for everyone!
Growing up in Ukraine, buckwheat was commonly served as a porridge referred to as kasha. In fact, any grain cooked in water and served with butter is often called kasha in Eastern Europe and Russia. This wholesome, oatmeal-like dish was often served savory or sweet and was typically paired with a vegetable and a protein in our childhood meals.
What Is Buckwheat?
Buckwheat is a gluten-free seed that comes from a flowering plant. These seeds are similar to grains; however, buckwheat is neither a grain nor a wheat (despite the name). Buckwheat boasts a toasty, nutty flavor and a soft, chewy texture. Possibly the biggest perk of buckwheat is that it has a ton of essential nutrients like potassium, fiber, protein, iron, vitamin B6, and so much more. It’s actually one of the healthiest alternatives to carb-y sides like pasta, potatoes, quinoa, or rice!
In this interpretation of a savory buckwheat kasha, we dress it up by adding in mushrooms and fresh herbs for a well-rounded, nutritious meal. Consider it a healthier, but just as delicious, alternative to mushroom risotto!
Where Can I Buy Buckwheat?
For the most authentic buckwheat, venture out to an Eastern European market. Ukrainians and Russians have been harvesting the grain for hundreds of years and high-quality buckwheat groats are found quite cheap at any of these specialty stores.
We recommend to avoid buying buckwheat at an organic or health food store. The texture of buckwheat in these stores tends to be very different than the buckwheat we’re used to. Instead, the texture of the buckwheat from the European markets is more dense, which prevents it from overcooking and becoming mushy. Also, Eastern European brands typically come toasted and golden brown.
Best Buckwheat: This is the brand of buckwheat we love around here.
How to Cook Buckwheat With Mushrooms
Besides being a childhood comfort food, I love buckwheat for its convenience. Despite the seed being dense, there’s no need to soak it in water before cooking. The main thing to remember — buckwheat uses a 2:1 ratio of water to buckwheat. Easy, peasy!
- Cook the buckwheat: Add buckwheat and salt (to taste) to a pot of boiling water. Cover the pot with a lid and cook on low heat for 20-25 minutes.
- Sauté the veggies: In a separate pan, add butter, onions, and mushrooms. Stir and cook until the mixture becomes golden brown.
- Mix together: Drain any excess water from the buckwheat, then combine it with the mushroom mixture. Let it sit for five minutes to allow the flavors to meld.
- Add in fresh onions: Top the dish with fresh green onions and stir to combine together.
Hot tip: Looking for a way to add meat to the buckwheat dish? For more protein, cut up rings of cooked sausage and add it to the skillet. It’ll be a one-pan dinner!
Tips From The Kitchen
Not only is buckwheat with mushrooms extremely nutritious, it is also super flavorful! For top-notch quality and taste, follow these tips.
- Make the buckwheat with broth: For even more flavor, cook your buckwheat with equal amounts of beef or chicken stock instead of water. The buckwheat will soak in the delicious broth flavors!
- Change up the mushrooms: Any mushroom works for this recipe — anything from button mushrooms to cremini mushrooms! Use your favorite type or mix and match varieties!
- Add in more veggies: If you’re looking to increase your veggie intake, add in chunks of sauteéd or roasted butternut squash, red pepper, asparagus, green peas, and/or carrots.
- Avoid skipping the aromatics: The key to a flavorful dish is to use ample aromatics. In addition to the green and yellow onion, salt, and black pepper, add in a few minced garlic cloves! Also, top the buckwheat with a sprinkling of fresh dill or parsley.
- Toast the buckwheat: If you bought non-toasted buckwheat, quickly toast it in a dry pan for about 4-5 minutes before cooking for better flavor.
Troubleshooting Your Buckwheat
If your buckwheat doesn’t come out perfect, here are the top two reasons why that may be. Don’t fret — next time it’s guaranteed to be spectacular!
- Mushy: Buckwheat may be mushy if you use a non-European buckwheat brand. To avoid mushy buckwheat, purchase it from an Eastern European market or buy this one from Amazon. Also, buckwheat becomes mushy if overcooked. It cooks fast, so as soon as it’s ready, remove it from the heat and drain any extra liquid from the pot.
- Soggy: If your buckwheat is soggy and wet, move it to a clean skillet, add a tablespoon of olive oil and fry over medium heat for a few minutes. Toss frequently to avoid burning.
Serving Buckwheat With Mushrooms
Buckwheat with mushrooms is the perfect side dish to replace any carby dish like potatoes, rice, or pasta. Serve this buckwheat dish alongside any chicken or beef entreé — or even a main like pan seared halibut or lamb shoulder chop. One of our favorite pairings for buckwheat is braised beef short ribs. Pour any extra sauce from the ribs over the buckwheat for a simply divine taste.
Complete the meal with a tasty cabbage salad such as our amazing purple cabbage salad or green cabbage cucumbers salad. If you’re not a huge fan of cabbage, our ultimate garden salad and creamy cucumber salad are equally as delicious.
Storing & Reheating
Buckwheat with mushrooms has often been a favorite of ours for meal prepping and enjoying for lunch throughout the week. Pair it with any leftover meat in the fridge and you’ll have a different meal each time! Preserve the best taste by following these tips for storage and reheating.
- Refrigerator: Store cooked buckwheat with mushrooms for 3-5 days in the fridge.
- Freezer: Store the buckwheat alone for up to three months in the freezer in an airtight container — however, avoid freezing the mushrooms as they become mushy when defrosting.
- Reheating: Reheat the buckwheat on the stove or microwave. If it seems too dry, add in a few teaspoons of liquid — broth or water both work well.
FAQ
What is the difference between kasha and buckwheat?
Kasha is buckwheat groats that have been roasted. Raw buckwheat groats (just buckwheat) have not been roasted/toasted. Kasha has a darker, brownish color and strong roasted flavor whereas regular groats can be green or very lightly brown in color.
How many calories does buckwheat have?
When prepared in water, one serving of cooked buckwheat (one cup) clocks in at about 160 calories. It is a great ingredient to add to the pantry if trying to lose some weight. For barely any calories, buckwheat keeps you full and satisfied.
Does buckwheat need to be pre-soaked or rinsed like rice and quinoa?
No, there is no need to wash or soak buckwheat before cooking. However, soaking is known to decrease the cooking time.
More Buckwheat Recipes
- Stewed Buckwheat and Beef — The epitome of comfort food meets healthy
- Healthy Buckwheat Soup — Tender bone-in beef or pork combined with hearty buckwheat and veggies
- Buckwheat Meat Patties Recipe — A heartier, tastier version of a meatloaf patty
- Stuffed Bell Peppers — Peppers filled with a savory mixture of buckwheat and beef
Recipe
Ingredients
- 1 cup uncooked buckwheat
- 2 cups water
- 3 tbsp unsalted butter
- 1 medium onion chopped
- 16 oz mushrooms sliced
- 1 cup green onions chopped
- salt to taste
- ground pepper to taste
Instructions
- Prepare the ingredients; chop onions and slice mushrooms. Bring water to boil in a pot, add the buckwheat and salt, to taste. Cover and cook on low heat for 20-25 minutes.
- Preheat a pan, add butter and onions to the pan. Then add mushrooms to the pan and cook until golden brown.
- Combine mushroom mixture with the cooked buckwheat, let it sit for about 5 min to allow flavors to meld.
- Finally, add in the chopped green onion and stir to combine. Serve and enjoy!
Can you make this ahead? I want to take this to a gathering but I’m not sure how to keep it warm for 3 hours. Will it get mushy?
Hey Wanda, Is there a way to reheat it at the gathering instead of trying to keep it warm for three hours?
I bought the US organic version because I didn't want to buy anything Russian. We will see how it comes out. Thank you.
I hope it turned out well! Looking forward to hearing from you Bruce. 🙂
This is really lovely and has quickly become a favourite of ours
Hi Doug, I am thrilled to hear this! Thank you for sharing your feedback with me! Enjoy!
My first time cooking with buckwheat. It was very good. Thank you
Hi Mary, I am thrilled that you love this recipe! Thank you for sharing your feedback. Enjoy it dear!
Hi, I haven’t tried this recipe yet but I was curious about why you wouldn’t cook this like a risotto, where you cook the ingredients together and keep adding small amounts of stock until done? Is this just the traditional way or personal preference, or is it because the risotto method wouldn’t work?
Hi Ali, I grew up with this cooking method. My grandma made it this way as well as my mom. With the risotto method, The buckwheat would get overcooked quickly. Buckwheat cooks similarly to white rice. I hope this answers your question! Thank you for reaching out!
Thanks for this recipe! Simple and extremely satisfying to eat, so good! We fried a couple eggs for some extra protein on top.
Hi Q, that sounds like a delicious addition! You're welcome. 🙂
This is so easy to make and absolutely delicious!
Yay! Glad you loved it, Mel!
Hello, I had bookmarked your recipe awhile ago and am now coming back to it. I'm not writing to comment on it because I haven't made it (yet, though it's now at the top of the list). But I see you are originally from Ukraine and I'm just letting you know that my thoughts and prayers are with you, your loved ones and everyone involved.
Hi Diana- it's so kind of you to come back and comment just to show support. Thank you for your thoughts and prayers!
Just had it for dinner, wow! Delicious. Before I moved to the states at 18, my mom back in Lithuania used to make buckwheat for us all the time, for a quick dinner if we weren’t too hungry. All it was, was buckwheat, salt, butter and sour cream. It was amazing! Always hit the spot. I had been craving some buckwheat a few weeks ago, so I boiled some up. While it was cooking, I melted a couple of tbsp of butter in a non-stick, dumped half a bag of frozen cauliflower in and seasoned with paprika, salt, garlic powder and pepper. When it was cooked and nicely browned, I cut up some random chicken burger I had picked up at Whole Foods on sale. It was fully cooked so I just added it to the pan and mixed everything up. Added the buckwheat and a couple more tbsp of butter and, let me tell you, it was one of the best meals I’ve ever had! Of course, nothing is better than just some butter and sour-cream though! Cheers.
Hi Kiko - YUMMMMM! That sounds bomb. We love ground chicken over here too and totally agree about butter and sour cream. Buckwheat is one of those comforting dishes that we always go back to because it reminds us of home. It's also healthy - so it's a win-win. Thanks for sharing your story and for trying this recipe. It means a lot and is greatly appreciated!
Thanks for the delicious recipe, my husband and I both love it. My personal touch was to add 1 Tbsp of Better Than Bouillon for each cup of water to boil the Buckwheat groats in and at the end, along with the diced green onions, I added a bag of frozen Baby Peas and let it simmer about 10 minutes while all the flavors combine. The peas really boosts the nutritional value and all that green in the pan is a treat for the eyes. It's amazing.
YUM! That sounds so good. I'm a HUGE fan of Better Than Bouillon. It's the BEST. Happy New Year, Diane!
Do you cover the pot with a lid while cooking buckwheat for 20-25 minutes on low heat?
Yes, cover it with a lid, great point. We will add a note.
Delicious and nutritious! Despite browning the buckwheat for 4-5 minutes before adding water it still turned out soggy 🙁 So I transferred it into a clean frypan with a little oil and fried it for a good 5 minutes, tossing frequently to avoid burning. It worked!!
Thank you for your feedback, so glad you loved it, and thank you for your tips!
I added a 1/2 pkg onion soup mix to buckwheat and water for extra flavor but otherwise followed recipe. This was okay ... BUT ... you must serve with green onions. The green onions made a huge difference to the dish. Hubby liked it; I don't think it will be part of our rotation but it is nice for a change.
Thank you for the tip about the onions. I'm glad you chose to try something new.
Natalya, My wife Inna is from the Ukraine and has been serving our twin boys Buckwheat kasha for since the were about 1 year old. Personally I was never impressed with how she was preparing them, she adds onions, carrots and ground turkey and prepares as you do. Being Italian I'm bid on flavors and recently became a vegetarian I gave it a try doing it my way. I used extra extra virgin olive oil, onions, diced mushrooms, shredded carrots, minced garlic, thyme and a bit Worcestershire, needless to say my wife was shocked when she tried my version as were the kids. There are so many ways to use this healthy ingredient like cooled buckwheat with milk and honey.
Hi Jerry, thank you for the tips and for sharing your version, it should delicious! All those flavors sound incredible!
Natalya, after leaving my comment I spend time looking at your recipes and I am truly impressed, thank you.
Thank you very much, Jerry! I hope you try out a few recipes and love them!
Natalya, I grew 20 acres of organic buckwheat this year for a small local miller in southern Minnesota. The weather during seed set was mostly great this year so quality (test weight) and yield were good. A beekeeper in this area placed 19 hives at the field to insure good seed set.
I would be happy to have you compare this lot of groats grown in Minnesota against Eastern Europe's production--which I have not tried cooking for simple hot breakfast cereal as yet.
Hi Terry, I would love to try it to compare. That sounds very interesting. I am not familiar with the process of growing buckwheat in Europe but I did notice a significant difference. Thank you for sharing.
This was really, really surprisingly good. I expected it to be bland but it wasn't at all. Many thanks for the recipe.
I'm so glad you enjoyed the recipe! Thank you for your feedback.
Thanks for a great receipe
You're welcome 🙂 Thank you for commenting!
My parents came from eastern europe and I am familiar with kasha. Haven't eaten it for many years but have started again.Thank you for your lovely recipes
Della, I am glad you are enjoying the recipe. I hope you find other recipes you enjoy!
I enjoyed buckwheat preparations when we were travelling in Russia last year. Now I can try and recreate these culinary delights. Much thanks.
Mridu, we grew up on buckwheat and knowing that it's so good for you, makes me excited. 🙂 Hope you love this recipe.
I had buckwheat around and didn't know how to use it, prompting me to poke around the Internet where I bumped into your website and recipes. I tried this recipe...which I really liked!!
Next time, I plan to use a few more mushrooms (since I love them) and I've already identified a Eastern European market where I can buy buckwheat. Yes, as you suggested, the buckwheat that I bought at my regular store proved to be a bit mushy. Even so, the recipe was delicious and -- important! -- EASY TO MAKE.
I'll make it again.
THANK YOU!
Nona, this is so good to hear! Thank you for sharing your feedback. It will help so many others. So good to hear that you love the recipe!
It was super easy and quick to make...but tasted so good, together with your Creamy Cucumber Salad Recipe! Thank you for the recipes!
Hey Mist, oh I am so happy to hear this. Creamy cucumber salad with this was a childhood favorite! 🙂