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Kasha pilaf with mushrooms & shiso

Kasha pilaf with mushrooms & shiso leaves

Serves 2


buckwheat groats 1 cup

water 1.5 cup

sea salt 1/2 teaspoon

garlic 1 clove, minced

red onion 1/2, diced

shimeji mushrooms 1 pack (see picture below)

brown mushrooms 4, sliced

shiso leaves 4-5 leaves, cut into thin


1. Rinse and drain buckwheat. In a sauce pan, combine buckwheat, water, and sea salt. Bring to a simmer then cover with a lid and cook for about 15 minutes over low heat.

2. In a large pan, saute minced garlic and diced red onion with olive oil and season with salt and pepper. Cook for 2-3 minutes.

3. Add shimeji and brown mushrooms and season with salt. Cook them for about 4 minutes. Add the cooked buckwheat and olive oil if needed. Sauté for 1-2 minutes.

4. Serve the pilaf and shiso sprinkled over the top.

shimeji mushrooms

shimeji mushrooms
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