Buckwheat bowl with garlic mushrooms and miso dressing

Method

1. Rinse the buckwheat in a sieve, then tip it into a pan with 250 ml water and a pinch of salt. Bring to the boil, cover and simmer gently for 10 to 12 minutes, until the water is absorbed. Take it off the heat and leave it covered for 5 minutes.
2. Put the edamame in a bowl, cover with boiling water and leave for 4 minutes, then drain.
3. For the dressing, whisk the miso with the rice vinegar, sesame oil, maple syrup and 3 tbsp warm water until smooth.
4. Slice the mushrooms thickly, crush the garlic, coarsely grate the peeled carrot and slice the spring onions.
5. Get the olive oil hot in a large frying pan over a high heat. Cook the mushrooms for 6 to 8 minutes, leaving them mostly alone, until deeply browned, then add the garlic for 1 minute.
6. Add the spinach to the pan and turn it until wilted, about 1 minute. Season with black pepper.
7. Fluff the buckwheat and divide it between two bowls. Top with the mushrooms and spinach, the edamame and carrot, drizzle over the miso dressing and scatter with spring onion.

Tip Do not crowd the mushrooms or stir them too much, or they steam and go grey. Cook them in two batches if your pan is small.

Photo made with AI.

From Nosha · nosha.app