Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C. Clean the mushrooms and cut them into quarters; cut larger ones into sixths. Finely dice the onion and mince the garlic. Drain and rinse the beans; mash about one-third with a fork.
Roast the mushrooms
Toss the mushrooms with 15 ml of olive oil, 1 g of salt and half of the black pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, until the liquid has evaporated and the edges have browned. Turn them halfway through roasting.
Toast the buckwheat
While the mushrooms roast, heat the remaining 25 ml of olive oil in a wide pot. Add the onion and sauté for 4 minutes, until softened and starting to turn golden. Stir in the garlic and thyme, then after 30 seconds add the buckwheat and toast for 2 minutes, stirring constantly.
Cook the buckwheat with the beans
Pour in the white wine and cook for 2–3 minutes, until its volume has noticeably reduced. Add 650 ml of water and the remaining 4 g of salt, then bring to a boil. Reduce the heat, cover and cook for 12–15 minutes, until the buckwheat is tender and most of the liquid has been absorbed. Stir in both the whole and mashed beans and heat uncovered for a further 2 minutes.
Finish and serve
Stir the roasted mushrooms, lemon juice, remaining black pepper and chopped parsley into the buckwheat. Taste: the dish should be distinctly mushroomy, slightly tart and properly seasoned. If it is too thick, stir in 30–50 ml of hot water. Divide into four portions and serve immediately.
