Buckwheat kasha with mushrooms and egg

Ingredients

For 1 serving

• Buckwheat50 g
• Button mushrooms120 g
• Onion40 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Dill2 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: September – November

Method

1. Rinse and dry the buckwheat; toast it in a dry small pan over a medium heat for 2 minutes, stirring, until it smells nutty.
2. Add twice its volume of water and a pinch of salt, bring to the boil, turn down to minimum, cover and cook for 12 minutes, until the grains are tender and the water absorbed.
3. Meanwhile, peel and chop the onion, wipe the mushrooms with damp kitchen paper and slice them; heat the oil in a frying pan over a medium heat and fry the onion and mushrooms for 6 minutes, until the mushrooms are golden and their liquid has evaporated; season with salt and pepper.
4. Bring a small pan of water to a gentle boil, lower until it barely bubbles, crack the egg into a cup and slide it in; poach for 3 minutes, until the white is set and the yolk soft, then lift it out.
5. Stir the kasha into the mushrooms and toss for 1 minute over a medium heat to combine.
6. Serve the kasha topped with the poached egg, the chopped dill and a grind of black pepper.