Leteči žganci with Mushroom Sauce

Ingredients

• For the Leteči žganci: For the Leteči žganci:
• 2 cups (250g) buckwheat flour 2 cups (250g) buckwheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 ½ cups (355ml) boiling water 1 ½ cups (355ml) boiling water
• For the Mushroom Sauce: For the Mushroom Sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 55g (4g sugars)
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour and salt for the Leteči žganci. Gradually add the boiling water while stirring continuously until a smooth dough forms.
2. 2.
   Knead the dough for a few minutes until it becomes elastic. Let it rest for 10 minutes.
3. 3.
   Meanwhile, heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
5. 5.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional minute.
6. 6.
   Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Add the dried thyme, salt, and pepper. Simmer the sauce for 10 minutes until it thickens slightly.
7. 7.
   While the sauce is simmering, bring a large pot of salted water to a boil. Shape the Leteči žganci dough into small dumplings and drop them into the boiling water.
8. 8.
   Cook the dumplings for about 5 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a serving dish.
9. 9.
   Pour the mushroom sauce over the Leteči žganci and gently toss to coat.
10. 10.
    Serve the Leteči žganci with Mushroom Sauce hot and enjoy the flavors of Slovenia!

Treat your ingredients with care...

• Buckwheat flour — Make sure to use high-quality buckwheat flour for the best results. If the dough feels too dry, add a little more boiling water gradually until it reaches the right consistency.
• Mushrooms — Choose fresh mushrooms such as cremini or button mushrooms for a robust flavor. Clean them gently with a damp cloth or paper towel to remove any dirt before slicing.

Tips & Tricks

• For a richer flavor, add a splash of white wine to the mushroom sauce while simmering.
• Garnish the dish with fresh parsley or chives for a pop of color and added freshness.
• If you prefer a creamier sauce, stir in a tablespoon of sour cream or plant-based yogurt before serving.
• Experiment with different types of mushrooms, such as porcini or shiitake, to add depth to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Leteči žganci with Mushroom Sauce as a main course accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Slovenian white wine or a refreshing herbal tea.

Presentation advice

Arrange the Leteči žganci neatly on a serving platter and pour the mushroom sauce over them, allowing it to cascade down the sides. Garnish with a sprig of fresh thyme or a sprinkle of paprika for an elegant touch.