Turkey with mixed mushrooms and buckwheat

Ingredients

For 1 serving

• Turkey breast140 g
• Oyster mushrooms100 g
• Cremini mushrooms100 g
• Buckwheat60 g
• Garlic1 clove
• Thymeto taste
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Bring a pan of water to the boil, salt it, rinse the buckwheat and cook it for 15 minutes, until tender but with the grains still separate; drain.
2. Meanwhile clean the mushrooms with a damp cloth: tear the oyster mushrooms into strips, discarding the tough base, and slice the chestnut mushrooms. Crush the garlic clove and cut the turkey breast into strips about 1 cm wide.
3. Heat half the oil with the garlic in a wide frying pan over high heat, add the mushrooms and cook for 8 minutes, stirring, until golden and their liquid has evaporated; season with salt and pepper, remove the garlic and set aside.
4. In the same pan heat the remaining oil with the thyme leaves, add the turkey and cook for 4 minutes over high heat, until white and golden; salt it.
5. Return the mushrooms to the pan, add the buckwheat and stir for a minute until everything is hot; finish with chopped parsley and serve.