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 is a contemporary way of serving groats in a modern bistro style, combining Italian risotto technique with traditional Polish buckwheat and forest mushrooms. Chanterelles and dill evoke the flavors of classic mushroom sauces and groat dishes from north‑eastern regions of Poland.
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.
Why this version works
- Using the risotto method gives the buckwheat a creamy coating while letting you control the doneness of the grains to the minute.
- Searing the chanterelles separately over high heat concentrates their flavor and prevents a rubbery, watery texture.
- Stirring in butter and dill at the end boosts aroma and creates a velvety sauce effect without using Parmesan.
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.
Watch out for
- Don’t pour in all the stock at once – the buckwheat will cook on the outside while staying hard in the center.
- The chanterelles must be well dried; if they’re wet, they will stew and release a lot of water instead of browning.
- Toward the end of cooking, taste the buckwheat every 1–2 minutes – it’s easy to go from al dente to overcooked mush.
Substitutions
- You can replace chanterelles with other wild mushrooms or, out of season, with button mushrooms, preferably brown ones.
- You can swap the cream for thick plain or Greek yogurt, adding it only after you’ve taken the pan off the heat.
- If you don’t have dill, use flat‑leaf parsley – it will add a fresh, herbal note with a slightly different character.
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 hot but doesn’t boil. This way the buckwheat will cook evenly and won’t tighten up from cold liquid.
- Peel the onion and finely chop it, also finely chop the garlic. Clean the chanterelles thoroughly of any sand; cut larger ones into halves or quarters, leave the small ones whole, and dry them well on a paper towel.
- In a large, wide 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 turns translucent but doesn’t start to brown at the edges.
- Add the garlic and fry for about 30 seconds more, stirring, until it becomes very fragrant. If it starts to darken quickly, immediately lower the heat so it doesn’t turn bitter.
- Add the buckwheat groats and mix thoroughly so they are coated in the fat. Fry for 2–3 minutes, until the grains become slightly shiny and “glassy”, coated in butter – this improves their flavor and helps them keep their structure.
- Pour in the first ladle of hot stock. Cook over medium heat, stirring often, until the liquid is almost completely absorbed and only a thin, moist layer remains on the bottom.
- Add further portions of stock, each time waiting until the previous one has been absorbed. Cook for 15–18 minutes, until the buckwheat is soft but still slightly springy in the center and doesn’t crunch between your teeth.
- Meanwhile, in a second pan melt the remaining butter over fairly high heat. Add the chanterelles and fry for 5–7 minutes, until they release their water, it evaporates completely, and the mushrooms are browned in spots and have clearly shrunk.
- Transfer the sautéed chanterelles to the buckwheat and gently mix. Pour in the cream, if using, and cook for another 2–3 minutes, until the sauce thickens slightly and starts to coat the grains, giving them a shine.
- Add the finely chopped dill, mix, and only now season the kaszotto with salt and freshly ground pepper, tasting after each addition. Take the pan off the heat and leave it for 2 minutes so the buckwheat can “rest.”
- Serve immediately, while the dish is hot, creamy, and gently spreads on the plate instead of forming a dry mound. Sprinkle a pinch of dill and a little pepper on top.
Storage
No storage information available for this dish.
This is one of my favorite ways to enjoy chanterelles when they’re in season. It feels comforting and rustic, but still light enough for a weekday dinner.
