Mushroom Stew served with Buckwheat

One of my FAVs winter comfort-food dinners


  • 100g of buckwheat
  • 200g of mushrooms
  • 2 medium onions
  • soya proteins / tofu / quorn chicken pieces
  • Instant mushroom gravy mix
  • Dash of olive oil for frying
  • Parsley and black pepper for seasoning


  • Cook the buckwheat according to package instructions.
  • While bucjwheat is coocing, heat the frying pan with some olive oil
  • Add thiinly sliced onions
  • Fry them for 5-10 min, until translucent
  • Add sliced mushrooms (it’s IMPORTANT to NOT wash mushrooms, and to add them in small batches – you want enough room for their liquid to evaporate — if you pack them in, they’ll just steam)
  • Fry onion and mushrooms for 10 minutes
  • Add tofu or quorn now and fry for another few minutes
  • Now add water and mushroom gravy, boil and let simmer for few minutes
  • Add LOADS of fresh chopped parsley and black pepper – muchrooms LOVE parsley and pepper
  • Serve with cooked Buckwheat and my The Simples Dill Pickles Side Salad

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