Buckwheat with mushrooms in pots

Buckwheat and mushrooms are one of the best culinary duos. Regardless of the cooking method, they create a balanced, rich flavor, refined aroma, and high nutritional value. Fans of healthy yet delicious and easy-to-make meals should definitely try baking buckwheat groats with oyster mushrooms or champignons in clay pots, adding a little sesame oil along with spices and herbs to taste.

This is a «fail-proof» recipe for those who do not like spending too much time in the kitchen and do not consider themselves expert cooks.

Adding raw sesame seed oil not only enhances the aroma of the finished dish but also significantly increases its nutritional value. Sesame oil contains unique compounds — sesamol and sesamin — powerful antioxidants (lignans) that help protect the body from the negative effects of free radicals. It also contains vitamin E (tocopherol), which is essential for slowing down aging processes and maintaining skin firmness and elasticity.

CraftOil offers delicious raw artisan sesame oil (made from both black and white sesame seeds), produced using certified in-house equipment with a specialized barrel press system. This is a 100% natural product, ideal for cooking, wellness, and even cosmetic purposes.

In addition, the CraftOil catalog always features a wide range of spices and herbs that perfectly complement the flavor of buckwheat, mushrooms, and many other foods. Try our dried dill, parsley, fenugreek, savory, thyme, basil, and more — we guarantee that at least one of them will become your favorite seasoning.

Ingredients

To prepare hearty baked buckwheat with mushrooms (4 servings), you will need:

• 12 tbsp buckwheat groats;
• ½ medium celery root (about 120 g);
• 1 large onion;
• 200 g fresh champignon mushrooms (or 100 g dried mushrooms, soaked beforehand);
• 1 garlic clove;
• 1 tsp dried dill;
• 1 tsp dried parsley;
• 1 tbsp sesame oil;
• 1.5 tsp salt;

Step-by-step instructions

Wash the mushrooms and cut them into cubes or slices. Place them in a frying pan, cover with a lid, and cook over medium heat for about 15 minutes. Once the mushrooms release liquid, drain it and add sesame oil. After 5–7 minutes, add the peeled and sliced onion, grated celery root, and minced garlic clove. Simmer everything together for 10–15 minutes until golden and fragrant.

Rinse the buckwheat under running water, then soak it in warm water for 10–15 minutes. Drain well and mix with salt, dried dill and dried parsley. Stir thoroughly and divide the mixture between the pots (about 3 tbsp per pot).

Top the buckwheat with the mushroom, onion, garlic, and celery mixture. Pour 9 tbsp of water into each pot, cover with lids, and bake in the oven at 180°C (356°F) for 20 minutes.

After cooking, it is recommended to leave the pots in the switched-off oven for a few more minutes with the door closed. Serve hot. If desired, garnish with freshly chopped herbs and/or add sour cream.

Notes:

Buckwheat with mushrooms baked in pots turns out incredibly appetizing, making it suitable not only for a family lunch but also as a highlight of a festive table.

You can easily find dried dill, parsley, many other aromatic herbs and raw cold-pressed oils in the CraftOil catalog.