- 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)
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.