Pohorski žganci with Mushroom Sauce

Ingredients

• For Pohorski žganci: For Pohorski žganci:
• 2 cups (250g) buckwheat flour 2 cups (250g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tsp salt 1 tsp salt
• 2 cups (470ml) water 2 cups (470ml) water
• For Mushroom Sauce: For Mushroom Sauce:
• 2 tbsp olive oil 2 tbsp olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 oz (225g) mixed mushrooms (porcini, chanterelles, oyster mushrooms), sliced 8 oz (225g) mixed mushrooms (porcini, chanterelles, oyster mushrooms), sliced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tbsp fresh thyme leaves 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 9g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt for the žganci. Gradually add water while stirring until a soft dough forms. Knead the dough for a few minutes until it becomes smooth.
2. 2.
   Divide the dough into small portions and roll each portion into a thin log shape. Cut the logs into small dumplings, approximately 1 inch in length.
3. 3.
   Bring a large pot of salted water to a boil. Add the dumplings and cook for about 10 minutes or until they float to the surface. Remove the dumplings with a slotted spoon and set aside.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
5. 5.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
6. 6.
   Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Stir in the heavy cream, fresh thyme, and chopped parsley. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
8. 8.
   Serve the Pohorski žganci with the mushroom sauce on top. Garnish with additional fresh parsley, if desired.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use high-quality buckwheat flour for the best flavor and texture. If you can't find buckwheat flour, you can substitute it with whole wheat flour.
• Mixed mushrooms — Feel free to use any combination of mushrooms you prefer or have available. The variety of mushrooms adds complexity to the sauce.

Tips & Tricks

• To enhance the flavor of the mushroom sauce, you can deglaze the pan with a splash of white wine before adding the vegetable broth.
• For a creamier sauce, you can blend a small portion of the cooked mushrooms with the vegetable broth before adding it to the pan.
• Serve the Pohorski žganci immediately after cooking to enjoy them at their best texture.

Serving advice

Pohorski žganci are traditionally served as a main course. They can be enjoyed on their own or accompanied by a fresh green salad.

Presentation advice

To make the dish visually appealing, arrange the Pohorski žganci neatly on a plate and spoon the mushroom sauce over them. Garnish with a sprig of fresh thyme or parsley for an extra touch of color.