This buckwheat with mushrooms is a delicious and healthy side dish consisting of cooked buckwheat groats, flavourful mushrooms, onion, leek and refreshing parsley. It's easy to make, versatile and a perfect substitute for potatoes in a variety of Polish and East European-style dishes.
This buckwheat with mushrooms is a simple but delicious side dish sure to elevate any meal. It is made by cooking buckwheat groats until tender, sauteing onion, leek and mushrooms, then putting it all together and serving with fresh parsley, Poland's favourite herb. It's ready in under 30 minutes and can be served with a wide range of dishes (see suggestions at the bottom of the post).
Buckwheat ('kasza gryczana' in Polish) as well as other types of groats/kasha (barley in particular) have long been a staple ingredient in Polish cuisine. It's a fantastic substitute for potatoes and is often served with gravies or creamy sauces, such as pork goulash, meatballs in gravy or sour cream mushrooms (but works well also as a salad ingredient). Although most of the time buckwheat kasha is served plain, it can also be paired with mushrooms and other simple ingredients for an added flavour twist, as I have done in this recipe.
Buckwheat with mushrooms ingredients and substitutions
- Buckwheat: use any, see details below.
- Mushrooms: make sure your mushrooms are fresh, firm and without any discoloration or soft patches. See details below.
- Onion: use any.
- Leek: adds natural sweetness and moisture and is a fantastic accompaniment to mushrooms (see also mushroom and leek pie). I don't recommend omitting it.
- Garlic: I only added a hint of garlic, but you can use more.
- Parsley.
- Soy sauce: Polish people would sometimes use a liquid seasoning called Maggi, which is similar to soy sauce, for more depth of flavour.
- Oil and butter: I used a bit of both for added flavour.
- Salt and pepper: add to taste.
What type of buckwheat to use
You can make this easy buckwheat kasha and mushrooms using any buckwheat. Grocery stores usually stock 2 types of buckwheat groats: raw and roasted. The more popular variety traditionally used in Poland is the latter. This is possibly because in the past that was the only type of buckwheat that was available (what was on offer during that time was limited in general). Roasted buckwheat has a rich, nutty and slightly bitter flavour, which can be a little overpowering, so if you prefer something more subtle use raw buckwheat, instead (as I have done).
You can also use quick-cook buckwheat which is often sold in sachets (available in Polish stores), although regular buckwheat cooks quickly anyway (approx. 12 minutes).
What mushrooms to use
Mushroom buckwheat in Poland is typically made with ordinary white mushrooms (called 'pieczarki'), but you can use cremini/chestnut or similar, instead. If using button mushrooms halve them before sautéing.
Step-by-step recipe instructions
1. Prepare buckwheat: Rinse then combine with 1.5 cups of water (360ml), add about ¼ teaspoon of salt, cover and bring to the boil then lower the heat and simmer for 12 minutes. Remove from the heat and set aside.
TIP: Do not stir the buckwheat while it's cooking. Once cooked remove it from the heat but keep the lid on so it stays hot.
2. Sautee onion and leek: In a large pan melt the butter with 1 tablespoon of oil, add the onion and leek, season lightly and cook gently for 8-10 minutes or until translucent and softened, stirring often. Do not let the onion and leek brown (to make sure they retain their sweet flavour). Remove from the heat and transfer to a bowl.
3. Prepare mushrooms: Wipe the mushrooms to remove grit and soil. Cut into about 3-4mm slices (if your mushrooms are small) or halve them first then cut into slices, if using larger mushrooms.
4. Sautee mushrooms: To the same pan add 1 tablespoon of oil, mushrooms, season lightly with salt and pepper and cook over a medium/high heat for about 10 minutes or until the water has been absorbed and the mushrooms start browning, stirring often. Add the soy sauce and continue cooking for 1-2 more minutes, stirring all the time. Towards the end of cooking stir in the garlic. Remove from the heat.
5. Assemble and serve: Add the buckwheat, onion and leek, parsley and stir thoroughly. Check for seasoning then serve.
*Scroll down to the bottom of the post for a full list of ingredients and instructions.
Serving suggestions
Polish-style buckwheat with mushrooms and leek makes a versatile side dish, perfect to serve with grilled chicken or pork (such as pork chops or braised pork). It goes particularly well with gravies and sauces, such as creamy chicken or turkey breast cutlets.
You can also serve it alongside vegetable side dishes including green beans, broccoli, carrots, and Polish dill pickles and others.
A traditional Polish-style meal using this buckwheat side dish might also include meatballs (pulpety) in creamy sauce and shredded beets.
If you want to turn this dish into a meal add bacon, pan fried chopped Polish kiełbasa or ham.
Variations
This simple buckwheat and mushroom recipe is customizable, and you can add a different flavour twist according to your taste. For instance, the following can be added:
- Different mushroom varieties: You can use a combination of different mushrooms, including wild mushrooms (see preparation tips). Some mushrooms need longer to cook so either prepare them separately or chop quite finely before cooking.
- Broccoli florets or green beans: precooked and finely chopped.
- You can also cook the buckwheat in vegetable stock instead of water (skip the salt if you choose this option).
Top tips
- Use either raw or roasted buckwheat. You don't need to soak or toast it.
- Prepare the onion, leek and mushrooms while the buckwheat is cooking so you can combine all the ingredients while still hot.
- Serve immediately.
- Leftover mushroom and onion buckwheat kasha can be refrigerated for up to 3 days. Reheat in the microwave. You may need to add a drop of water to loosen the consistency when reheating the dish.
- Although freezing is an option the flavour may not be the same upon thawing.
Related recipes to try next
See also these other easy, delicious side dishes plus more Polish recipes!
Recipe
Polish-Style Buckwheat with Mushrooms
Equipment
- Small pot with lid
- Large non-stick pan
Ingredients
- 1 cup (170 g) buckwheat
- 1 pound (450 g) mushrooms
- 1 onion med., finely chopped
- 1 leek sm./med., finely chopped, avoid the tough green part
- 1 garlic crushed
- 2 tablespoons oil any
- 1 tablespoon butter
- 4 tablespoons parsley finely chopped
- 1 tablespoon soy sauce
- Sea salt and pepper to taste
Instructions
- Prepare buckwheat: Rinse then combine with 1½ cups of water (360ml), add about ¼ teaspoon of salt, cover and bring to the boil then lower the heat and simmer for 12 minutes. Remove from the heat and set aside.TIP: Do not stir the buckwheat while it’s cooking. Once cooked remove it from the heat but keep the lid on so it stays hot.
- Sautee onion and leek: In a large pan melt the butter with 1 tablespoon of oil, add the onion and leek, season lightly and cook gently for 8-10 minutes or until translucent and softened, stirring often. Do not let the onion and leek brown (to make sure they retain their sweet flavour). Remove from the heat and transfer to a bowl.
- Prepare mushrooms: Wipe the mushrooms to remove grit and soil. Cut into about 3-4mm slices (if your mushrooms are small) or halve them first then cut into slices, if using larger mushrooms.
- Sautee mushrooms: To the same pan add 1 tablespoon of oil, mushrooms, season lightly with salt and pepper and cook over a medium/high heat for about 10 minutes or until the water has been absorbed and the mushrooms start browning, stirring often. Add the soy sauce and continue cooking for 1-2 more minutes, stirring all the time. Towards the end of cooking stir in the garlic. Remove from the heat.
- Assemble and serve: Add the buckwheat, onion and leek, parsley and stir thoroughly. Check for seasoning then serve.
Notes
- Use either raw or roasted buckwheat. You don't need to soak or toast it.
- Prepare the onion, leek and mushrooms while the buckwheat is cooking so you can combine all the ingredients while still hot.
- Serve immediately.
- Leftover mushroom and onion buckwheat kasha can be refrigerated for up to 3 days. Reheat in the microwave. You may need to add a drop of water to loosen the consistency when reheating the dish.
- Although freezing is an option the flavour may not be the same upon thawing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this Polish-style buckwheat with mushrooms I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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