Buckwheat Kaszotto with Chanterelles and Dill Recipe
Buckwheat kaszotto is a Polish answer to Italian risotto – instead of rice you use buckwheat, and instead of Parmesan you enrich it with butter and fresh dill. The version with chanterelles smells of the forest and works perfectly as a light lunch or dinner, especially in mushroom season.
Kaszotto combines the creaminess of risotto with the nutty flavor of buckwheat and the aroma of forest mushrooms. It’s a hearty yet light dish that showcases simple Polish ingredients in a modern way.
Chef's tips
Use warm stock and add it gradually – just like with risotto – to get a creamy texture without overcooking the buckwheat. Don’t wash the pan after frying the chanterelles; all those browned bits add extra flavor when you mix the mushrooms into the groats.
How to serve
Serve in deep plates or bowls, topped with extra fresh dill and a grind of black pepper. A slice of good sourdough bread on the side turns it into a very satisfying meal.
Ingredients
- buckwheat groats, unroasted or roasted - 200 g
- chanterelles, fresh or frozen defrost and drain frozen mushrooms first - 250 g
- onion small - 1 piece
- garlic - 2 cloves
- vegetable stock can be made from a stock cube - 600 ml
- butter - 30 g
- oil - 1 tablespoon
- 18% cooking cream optional, for creaminess - 80 ml
- fresh dill chopped - 3 tablespoons
- salt to taste
- pepper to taste
Preparation
- Heat the stock in a small pot and keep it over low heat so it stays warm throughout the cooking.
- Peel the onion and cut it into a small dice. Peel the garlic and chop it finely.
- Clean the chanterelles thoroughly. Cut larger ones into smaller pieces and leave the small ones whole.
- In a large pan, heat the oil with half of the butter over medium heat. Add the onion and fry for 3–4 minutes until it softens and becomes slightly translucent without browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the buckwheat groats to the pan, stir and fry for 2–3 minutes until each grain is lightly coated in fat.
- Pour in the first ladle of warm stock. Cook over medium heat, stirring often, until the liquid is almost completely absorbed.
- Add another portion of stock and repeat until the buckwheat is soft but not mushy. This will take about 15–18 minutes.
- Meanwhile, in a second pan melt the remaining butter. Add the chanterelles and fry over fairly high heat for 5–7 minutes, until they release their water and most of it evaporates. The mushrooms should take on a light golden color.
- Transfer the sautéed chanterelles to the buckwheat and mix. If you are using cream, add it now and cook for another 2–3 minutes until the sauce thickens slightly.
- Add the chopped dill, season the kaszotto with salt and pepper. Remove from the heat and set aside for 2 minutes to let the flavors meld.
- Serve immediately while the dish is hot and creamy.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub śmietanki, mieszając, aż kasza zmięknie. Można zamrozić, ale po rozmrożeniu kasza będzie nieco bardziej miękka.
