- 12g dried porcini mushrooms
- 150g buckwheat
- 1 vegetable stock cube
- 1 onion
- 200g white mushrooms
- 1 garlic clove
- 100g kale
- 1 tbsp balsamic vinegar
- 150ml + 350ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Tip the dried porcini mushrooms into a bowl. Add 150ml boiling water and set them aside to soak.
- 2.
Peel and finely chop the onion. Slice the white mushrooms, or quarter them if they're quite small.
- 3.
Put a deep frying pan or wok on a low heat. Add 1 tbsp oil, the onion and mushrooms. Season with a pinch of salt and pepper. Gently fry for 15 mins, stirring often, till the mushrooms and onions are soft and browned. Keep the heat low so they cook and colour slowly.
- 4.
While the veg caramelise, set a medium pan on a medium heat. Tip in the buckwheat. Toast it, stirring every now and then, for 3-4 mins till the buckwheat is browned and smells nutty. Crumble the stock cube into the pan. Pour in 350ml boiling water. Put a lid on the pan, turn up the heat and bring to the boil.
- 5.
When the water is boiling, turn the heat down to low and simmer for 15 mins till the buckwheat kasha is tender.
- 6.
Peel and crush or grate the garlic. Slice the kale leaves from their thick cores. Finely shred the soft leaves.
- 7.
When the mushrooms have browned, add the garlic and 1 tbsp balsamic vinegar to them. Cook and stir for 2 mins.
- 8.
Tip in the porcini with their soaking liquid. Add the kale. Simmer for 5-6 mins, stirring every so often, till the kale has wilted and is tender. Taste and add more salt and pepper if needed.
- 9.
Drain the buckwheat if necessary (it will have absorbed a lot of the water) and divide it between 2 warm bowls. Top with the kale and porcini mushrooms. Serve straight away.