A Taste of Autumn: Siberian Buckwheat with Mushrooms & Cedar Nut Oil 🍂🌲
As the days grow cooler, we naturally turn towards warmer, more nourishing foods – simple meals made from the gifts of the harvest.
Buckwheat has been loved in Russia for generations. Paired with forest mushrooms, herbs and Siberian Cedar Nut Oil, it makes a wonderfully comforting autumn meal inspired by the flavours of the forest.
🌿 You will need:
1 cup buckwheat groats
300–350g mushrooms — wild mushrooms or porcini are wonderful if available
1 large onion, finely sliced
1 carrot, grated or finely chopped
2 cloves garlic
2 cups vegetable or mushroom stock
Fresh dill and parsley
2–3 tbsp MEGRE Siberian Cedar Nut Oil
Sea salt and black pepper
Optional: roasted pumpkin and a spoonful of sour cream.
🍄 To prepare:
Lightly toast the buckwheat in a dry pan until fragrant, then cook gently in the stock until tender.
In a separate pan, sauté the onion, carrot, garlic and mushrooms until soft and golden. Fold them through the warm buckwheat and finish with fresh dill and parsley.
Once removed from the heat, drizzle generously with Siberian Cedar Nut Oil.
Adding the oil at the end allows its delicate cedar aroma and rich, nutty flavour to remain part of the finished dish.
Serve warm, perhaps with a spoonful of sour cream and a little extra dill.
A simple autumn meal – earthy, warming and filled with the gifts of the forest. 🌲🍂
From the Siberian taiga to your autumn table.
