Hrechanyky with Mushroom Sauce

Ingredients

• 1 cup (200g) buckwheat groats 1 cup (200g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 200g mushrooms, sliced 200g mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a saucepan, bring the vegetable broth to a boil. Add the buckwheat groats, reduce heat to low, cover, and simmer for 15-20 minutes or until the buckwheat is tender and the liquid is absorbed.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the cooked buckwheat to the pan with the onions and garlic. Stir in the dried thyme, dried dill, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the mixture cool slightly.
5. 5.
   Once the buckwheat mixture has cooled, shape it into patties using your hands. Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
7. 7.
   Pour in the heavy cream and simmer for 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
8. 8.
   Serve the hrechanyky hot, topped with the creamy mushroom sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly under cold water to remove any bitterness before cooking.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. Slice them evenly to ensure even cooking.

Tips & Tricks

• For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
• Add a splash of white wine to the mushroom sauce for an extra layer of flavor.
• Serve the hrechanyky with a side of sour cream or Greek yogurt for a tangy contrast.
• Experiment with different herbs and spices to customize the flavor of the buckwheat patties.
• Leftover hrechanyky can be refrigerated and reheated in a skillet for a quick and delicious meal.

Serving advice

Serve the hrechanyky with a generous drizzle of the creamy mushroom sauce. Garnish with fresh parsley for a pop of color. Pair it with a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Arrange the hrechanyky on a platter, placing the creamy mushroom sauce in a small bowl on the side. Sprinkle some chopped parsley over the patties for an elegant touch. Serve with a rustic wooden spoon for a traditional presentation.