👨‍🍳 作り方

1. 1

   Rinse the buckwheat groats under cold running water until the water runs clear. Drain well.

   💡 プロのコツ: Rinsing removes any bitterness.
2. 2

   In a medium saucepan, combine the rinsed buckwheat with water or vegetable broth, salt, and pepper. Bring to a boil.

   💡 プロのコツ: Use good quality broth for more flavor.
3. 3

   Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender.

   ⏱️ 20 minutes

   💡 プロのコツ: Avoid lifting the lid during cooking.
4. 4

   While the buckwheat is cooking, heat butter or oil in a large skillet over medium heat. Add the chopped onions and sauté until softened and translucent.

   ⏱️ 5-7 minutes

   💡 プロのコツ: Cook onions slowly to bring out their sweetness.
5. 5

   Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown.

   ⏱️ 10-15 minutes

   💡 プロのコツ: Don't overcrowd the pan; cook mushrooms in batches if necessary for proper browning.
6. 6

   Stir in the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
7. 7

   Once the buckwheat is cooked, fluff it with a fork. Stir in the sautéed mushroom and onion mixture.

   💡 プロのコツ: Gently fold the ingredients together to avoid mashing the buckwheat.
8. 8

   Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: Seasoning is key to a delicious kasha.
9. 9

   Serve hot, garnished with fresh chopped parsley.

   💡 プロのコツ: Parsley adds a fresh contrast to the earthy flavors.