GRETCHKA – KASHA – WITH MUSHROOMS
Buckwheat is definitely for me linked with Russia! It has been a staple in Eastern Europe since ancient times as it was in the regions around Lake Baikal that the grain was first grown. Very popular in Asia, buckwheat appears there mainly in the form of noodles, unlike in Eastern Europe, where the grains are first roasted then boiled in water.
Buckwheat is a recurring and versatile food in Russian cuisine and a portion of gretchka will keep you going for the day. But what goes best with gretchka are mushrooms, another staple of Russian cuisine which can be served as a side dish, or a vegetarian main course like I propose you one today!
Wine pairing : Côtes de Toul (Red) from Lorraine.
Serves 2
200 g 7,05 oz diced mushrooms (Shiitaké for me)
1 chopped onion
2 or 4 eggs
Neutral oil
In a pan, soften the onion for a few minutes.
Add the mushrooms and the kasha.
Cook for another 10 minutes.
Meanwhile, in a second pan, fry the eggs.
Serve the kasha preparation with the eggs.
Enjoy!
Gretchka (kasha) aux champignons
Pour 2 personnes
100 g de graines de sarrasin cuites
200 g de champignons coupés en morceaux (Shiitaké pour moi)
1 oignon émincé
2 ou 4 œufs
Huile neutre
Dans une poêle, blondissez l’oignon pendant quelques minutes.
Ajoutez les champignons et le sarrasin et poursuivez la cuisson pendant 10 minutes.
Pendant ce temps, dans une seconde poêle, cuisez vos œufs au plat.
Servez la préparation au sarrasin avec les œufs…
Enjoy!
