Name: Mushroom Hearts with Buckwheat and Creamy Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 srv
Ingredients: Oyster mushrooms — 300 g; King oyster mushroom — 300 g; Cream (30%) — 200 g; Butter (82%) — 80 g; Green buckwheat — 50 g; Brandy — 50 ml; Worcestershire sauce

Mushroom Hearts with Buckwheat and Creamy Sauce

An unusual author's recipe for a mushroom kebab made from king oyster mushrooms and oyster mushrooms with jus, creamy buckwheat, and mushroom powder.

5.0 (1) 45 min Prep 10 min Cooking 35 min Medium 2 srv Oven Blender Lunch Dinner Snack French Asian

Ingredients

Oyster mushrooms 300 g King oyster mushroom 300 g Cream (30%) 200 g Butter (82%) 80 g Green buckwheat 50 g Brandy optional 50 ml Worcestershire sauce

Nutrition

Per serving: ≈ 575.0 kcal, P 16.0 g, F 47.5 g, C 22.5 g
Total (for 2 srv): ≈ 1150.0 kcal, P 32.0 g, F 95.0 g, C 45.0 g
counted 5 of 7 ingredients — the rest are in pieces/ml or missing nutrition data
Adjusted for cooking: baking and boiling drive off water

Prep

Bake green buckwheat in the oven at 200°Cuntil black.
Slice the mushrooms, blanch the king oyster mushrooms, and thread them onto skewers.
For the mushroom jus, simmer the leftover mushrooms in butter for a long time, deglaze the pan with brandy, and reduce the broth to maximum concentration by adding a piece of butter and a few drops of Worcestershire sauce.

Cooking

For the creamy sauce, pour part of the cream into a hot pan and quickly reduce it, add the remaining cream and pour over the baked buckwheat, let it steep for 5 minutes, rub through a sieve and dilute with water.
For the buckwheat powder, burn a portion of the baked buckwheat until completely charred and grind it in a mortar or blender.
Fry the mushroom skewers over medium heat, periodically brushing with Worcestershire sauce.

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