Buckwheat Bake with Cheese and Mushrooms Recipe
Buckwheat bake with cheese and mushrooms is a hearty, homestyle dish that makes great use of a typically Polish ingredient – buckwheat groats. It’s something between Italian lasagne and a French potato gratin, but in a very Polish version. Ideal for lunch, and the leftovers taste great reheated the next day.
This bake showcases buckwheat, a staple of Polish cuisine, in a comforting, oven-baked form that is filling, budget-friendly, and perfect for using up leftovers.
Chef's tips
Do not overcook the buckwheat – it should be tender but still separate, not mushy. If the mixture seems too dry before baking, add a splash of milk or a bit more cream so the bake stays juicy.
How to serve
Serve as a main dish with a sharp, tangy side like pickled cucumbers, sauerkraut, or a simple green salad. It also pairs well with a dollop of sour cream or natural yogurt on top.
Ingredients
- unroasted or roasted buckwheat groats dry, before cooking - 200 g
- water for cooking the buckwheat or according to the instructions on the package - 400 ml
- button mushrooms sliced - 300 g
- onion finely diced - 1 piece
- cheese coarsely grated - 150 g
- 18% cooking cream can be replaced with milk and a tablespoon of butter - 150 ml
- egg for binding the mixture - 1 piece
- oil for frying - 2 tablespoons
- garlic finely chopped or pressed - 1 clove
- parsley finely chopped, optional - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Rinse the buckwheat groats in a sieve under cold water. Place in a pot, add the measured amount of water, and lightly salt. Cook covered over low heat for about 15 minutes, until the groats absorb the water and are tender. Set aside, covered, for 5 minutes, then fluff gently with a fork.
- Heat the oil in a frying pan over medium heat. Add the onion and fry for 3–4 minutes, until softened and slightly translucent, without browning.
- Add the mushrooms and fry for 8–10 minutes over medium heat, until they release their liquid and most of it evaporates. Towards the end, add the garlic and fry for 1 more minute. Season with salt and pepper.
- Preheat the oven to 180°C (top and bottom heat). Prepare an ovenproof dish of about 1.5 l capacity and lightly grease it with oil or butter.
- In a large bowl, mix the cooked buckwheat, fried mushrooms with onion, half of the grated cheese, the cream, egg, and parsley. Season with salt and pepper. The mixture should be moist but not runny.
- Transfer the mixture to the ovenproof dish and smooth the top with a spoon. Sprinkle with the remaining grated cheese.
- Place the bake in the preheated oven and bake for about 25–30 minutes, until the cheese on top has melted and is lightly browned, and the center is hot.
- After removing from the oven, wait 5–10 minutes so the bake can set slightly and be easier to slice. Serve warm with a simple side salad, for example from pickled cucumber or cabbage.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje, do 3 dni. Odgrzewaj w piekarniku w 160°C przez 10–15 minut lub na patelni pod przykryciem z odrobiną wody. Można zamrozić do 2 miesięcy, najlepiej w porcjach.
