Polish-Style Buckwheat with Mushrooms Bowl Recipe
This Buckwheat Bowl brings together roasted kasza, brown butter mushrooms, Napa slaw, and a tangy pickle dressing. Simple, satisfying, and deeply Polish.
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Equipment
- Medium saucepan with a lid
- large skillet
- Small dry skillet
- cutting board
- sharp knife
- Two mixing bowls
- Small bowl or jar for the dressing
- Whisk or fork
- Mortar and pestle or the back of a spoon (for crushing caraway)
- slotted spoon
- measuring cups and spoons
Ingredients
Buckwheat
- ¾ cup buckwheat groats roasted; kasza gryczana palona
- 1½ cups vegetable broth or mushroom
- ½ teaspoon kosher salt
Brown Butter Mushrooms
- 10 oz baby bella mushrooms (sliced)
- 1 shallot (thinly sliced)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon dried marjoram
- ¼ teaspoon kosher salt plus more to taste
- black pepper (freshly ground)
Jammy Eggs
- 2 large eggs
Sauerkraut
- ½ cup sauerkraut gently squeezed dry
Napa-Radish Slaw
- 1½ cups Napa cabbage thinly sliced
- ½ cup radishes thinly sliced
- Pinch of kosher salt
- ½ teaspoon fresh lemon juice or more to taste
Sunflower-Caraway Crunch
- 3 tablespoons sunflower seeds
- pinch of caraway seeds lightly crushed
- Pinch of kosher salt
- black pepper Freshly ground b
Dill-Pickle Sour Cream Dressing
- ½ cup Greek yogurt or sour cream
- 1 tablespoon dill pickle finely chopped (ogórki kiszone)
- 1 tablespoon sunflower oil
- 1 tablespoon pickle brine
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh dill finely chopped
- black pepper Freshly ground
- Salt only if needed
Instructions
- Rinse ¾ cup buckwheat groats under cool water, then drain well.
- In a medium pot, bring 1½ cups vegetable broth and ½ teaspoon kosher salt to a boil. Add the groats, then stir once.
- Reduce the heat to low, cover, and cook for 8–10 minutes, until the liquid is absorbed and the groats are tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
- In a bowl, combine 1½ cups Napa cabbage and ½ cup radishes
- Sprinkle with a Pinch of kosher salt, then gently massage the vegetables for about 30 seconds.
- Let sit for 5 minutes so the cabbage softens slightly while staying crunchy. Add ½ tsp fresh lemon juice and toss. Set aside.
- Bring a small saucepan of water to a boil. Carefully lower 2 large eggs into the water and cook for 7 minutes.
- Immediately transfer the eggs to an ice bath and let them cool for about 5 minutes. Peel and set aside.
- Heat a dry skillet over medium heat.
- Add 3 tablespoons sunflower seeds, a small pinch of lightly crushed pinch of caraway seeds, a Pinch of kosher salt, and a few grinds of black pepper.
- Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a small bowl and set aside.
- Heat the same skillet over medium-high heat and add 1 tablespoon olive oil.
- Add 10 oz baby bella mushrooms (sliced) in a single layer. Cook undisturbed for 3-5 minutes to develop color.
- Continue cooking for 5–7 minutes, stirring occasionally, until the mushrooms are deeply golden brown and their moisture has evaporated.
- Add 1 shallot (sliced) and cook for another 2 minutes, until softened and lightly browned.
- Add 1 tablespoon unsalted butter, ½ teaspoon dried marjoram, ¼ teaspoon kosher salt, and several grinds of black pepper.
- Toss everything together and cook for 1 minute, letting the butter coat the mushrooms.
- Transfer the mushrooms and shallot to a plate.
- In a small bowl, whisk together: ½ cup Greek yogurt, 1 tablespoon dill pickle (chopped), 1 tablespoon sunflower oil, 1 tablespoon pickle brine, 2 teaspoons fresh lemon juice, 2 tablespoons fresh dill, and several grinds of black pepper.
- If the dressing is too thick to drizzle, whisk in 1–2 tsp water until it's spoonable.
- Divide the warm buckwheat between 2 bowls.
- Top each with half the cooked mushrooms and shallots, then add half the Napa-radish slaw and 0.25 cup sauerkraut.
- Halve the 2 jammy eggs and nestle one egg into each bowl.
- Drizzle each bowl with the dill-pickle dressing.
- Scatter over the toasted sunflower-caraway crunch and finish with plenty of fresh dill and freshly ground black pepper.
- Serve while the buckwheat and mushrooms are warm, with the cool, crunchy slaw and dressing on the side.
Notes
Cook buckwheat in broth, not water. Broth adds a layer of flavor that water just doesn't.
Taste the dressing before you pour. Pickle brine varies in saltiness by brand.
Nutrition
Serving: 1bowlCalories: 646kcalCarbohydrates: 66gProtein: 27gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 181mgSodium: 1982mgPotassium: 1482mgFiber: 11gSugar: 9gVitamin A: 1034IUVitamin C: 29mgCalcium: 203mgIron: 5mg
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