Kutyry with Mushrooms and Buckwheat
A hearty and rustic dish, Kutyry are thick, rustic noodles or dumplings often served with a rich mushroom and buckwheat sauce, showcasing traditional Ukrainian peasant cuisine.
🧂 Ingredients
- 2 cups All-purpose flour
- 1 large Egg
- 0.5 cup Water(approximately)
- 0.5 tsp Salt
- 30 g Dried porcini mushrooms
- 300 g Fresh mushrooms(e.g., cremini or shiitake, sliced)
- 100 g Buckwheat groats(cooked)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 1.5 cups Vegetable broth
- 2 tbsp Fresh dill(chopped, for garnish)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 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💡 Tip: The dough should be firm enough to cut into shapes without being sticky. - 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
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💡 Tip: Do not brown the garlic. - 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
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
Stir in the cooked buckwheat groats, black pepper, and salt to taste. Simmer for another 5 minutes.
⏱️ 5 minutes - 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💡 Tip: The kutyry should be cooked al dente. - 8
Drain the kutyry and add them directly to the mushroom and buckwheat sauce. Gently toss to combine. Serve hot, garnished with fresh dill.
💡 Pro Tips
- ✓Use a mix of fresh and dried mushrooms for a deeper flavor.
- ✓The consistency of the kutyry dough is crucial; it should be firm but pliable.
- ✓If you prefer a thicker sauce, you can simmer it for longer or add a cornstarch slurry.
🔄 Variations
- Add a splash of sour cream or heavy cream to the sauce for richness.
- Incorporate other grains like barley or millet with the buckwheat.
- For a meat version, add browned ground pork or beef to the mushroom sauce.