👨‍🍳 作り方

1. 1

   Rinse the buckwheat groats under cold water until the water runs clear. This helps to remove any bitterness.

   💡 プロのコツ: Rinsing is an important step for preparing buckwheat.
2. 2

   In a saucepan, combine the rinsed buckwheat, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender.

   💡 プロのコツ: Cook the buckwheat until it's fluffy and has absorbed all the liquid.
3. 3

   While the buckwheat is cooking, heat the butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 8-10 minutes.

   💡 プロのコツ: Don't overcrowd the pan; cook mushrooms in batches if necessary for better browning.
4. 4

   Add the minced garlic to the skillet with the mushrooms and cook for another minute until fragrant.

   💡 プロのコツ: Add garlic towards the end to prevent it from burning.
5. 5

   Stir the cooked mushrooms and garlic into the cooked buckwheat. Add most of the chopped parsley and season with black pepper.

   💡 プロのコツ: Mix gently to combine the ingredients without mashing the buckwheat.
6. 6

   Serve the buckwheat porridge hot, topped with a generous dollop of sour cream and a sprinkle of fresh parsley.

   💡 プロのコツ: This dish is often served as a side or a light main course.