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    Toasted buckwheat & onion farfalle with mushrooms

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    Toasted buckwheat & onion farfalle with mushrooms

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    25g unsalted butter
    2 large onions, thinly sliced
    250g chestnut mushrooms, sliced
    70g buckwheat
    400-500ml chicken (or vegetable) stock
    1 tsp porcini powder
    300g farfalle pasta
    25g pack flat leaf parsley, roughly chopped 

    Method

    1. Melt the butter in a large lidded frying pan. Add the onions, cover and fry gently for 15-20 minutes, until soft and tinged golden. Remove
    the onions and set aside, then add the mushrooms to the pan and fry over a high heat for about 5 minutes until they start to release their juices. Set aside with the onions.

    2. Tip the buckwheat into the frying pan and fry for 2-3 minutes, stirring often until it begins to colour. Pour in 400ml stock and the porcini powder, cover and bring to the boil. Turn down the heat and simmer gently for 10-15 minutes, until tender.

    3. Meanwhile, boil the farfalle in salted, boiling water according to pack instructions, then drain. Tip the pasta, onions, mushrooms and most of the parsley into the pan of buckwheat. Season, adding a splash more stock or water if needed, and scatter over the remaining parsley before serving.

    Your recipe note

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    Cook’s tip Use other medium-sized shapes of pasta instead, if you prefer. Some fusilli or penne would work well, but any would do. Alternatively, you could swap the pasta for rice or even chunks of boiled potato instead.

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