Buckwheat and mixed mushroom bake

Ingredients

For 1 serving

• Buckwheat70 g
• Button mushrooms150 g
• Oyster mushrooms100 g
• Chickpea flour20 g
• Shallot30 g
• Extra virgin olive oil1 tablespoon
• Parsley5 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Rinse the buckwheat and pat it dry. Toast it in a dry small pan over medium heat for 2 minutes, until it smells nutty, then add salted water about twice its volume, cover and cook over low heat for 15 minutes, until the water is absorbed.
2. Meanwhile preheat the oven to 200 °C (conventional). Clean the button and oyster mushrooms with a damp cloth, trim the tough bases and cut them into small pieces; chop the shallot.
3. Heat half the oil in a frying pan over medium-high heat and sauté the mushrooms and shallot for 8 minutes, until the mushroom liquid has evaporated and they are golden.
4. In a bowl mix the buckwheat, mushrooms, chickpea flour, chopped parsley, salt, black pepper and two spoonfuls of water, until it holds together.
5. Press it into a greased small tin, drizzle with the remaining oil and bake at 200 °C for 20 minutes, until the top is crisp. Let it rest for 5 minutes before turning out.