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  • 2 tbsp. butter
  • 3 shallots, peeled and minced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1/3 cup fresh maitake mushrooms, chopped (can use *dried maitake)
  • 1 tsp. thyme
  • 1/2 tsp. sea salt
  • 1 cup kasha (toasted buckwheat)
  • 2 cups chicken stock (or water)
  • Parsley

In a deep frying pan, saute shallots in butter for 2-3 minutes. Add celery, carrots and maitake mushrooms,  plus a pinch or two of sea salt. Cover and cook 3-5 minutes. Add thyme, 1/2 tsp. sea salt, kasha and stock. Bring to a boil. Reduce heat to simmer, cover and cook 12-15 minutes. Fluff with a fork and garnish with fresh parsley.

*If using dried maitake mushrooms, rehydrate in water before adding to the frying pan. And, you can use the mushroom soaking water in place of the chicken stock for the recipe.