👨‍🍳 作り方

1. 1

   Prepare the kutyry dough: In a bowl, whisk together flour and salt. Make a well and add the egg and about half of the water. Mix, gradually adding more water as needed, until a stiff dough forms. Knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 20 minutes.

   ⏱️ 27 minutes

   💡 プロのコツ: The dough should be firm enough to cut into shapes without being sticky.
2. 2

   Prepare the mushroom soaking liquid: Soak the dried porcini mushrooms in 1 cup of hot water for at least 30 minutes. Strain the liquid through a fine-mesh sieve lined with cheesecloth, reserving the liquid. Finely chop the rehydrated porcini mushrooms.

   ⏱️ 30 minutes
3. 3

   Make the sauce: Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

   ⏱️ 6 minutes

   💡 プロのコツ: Do not brown the garlic.
4. 4

   Add the sliced fresh mushrooms and chopped rehydrated porcini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10-15 minutes.

   ⏱️ 15 minutes
5. 5

   Pour in the reserved mushroom soaking liquid and vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.

   ⏱️ 10 minutes
6. 6

   Stir in the cooked buckwheat groats, black pepper, and salt to taste. Simmer for another 5 minutes.

   ⏱️ 5 minutes
7. 7

   Shape and cook the kutyry: Roll out the rested dough thinly (about 1/8 inch thick). Cut into rustic squares or rectangles (about 1.5-2 inches). Bring a large pot of salted water to a boil. Add the kutyry and cook for 3-5 minutes, or until they float and are tender.

   ⏱️ 5 minutes

   💡 プロのコツ: The kutyry should be cooked al dente.
8. 8

   Drain the kutyry and add them directly to the mushroom and buckwheat sauce. Gently toss to combine. Serve hot, garnished with fresh dill.