Buckwheat Shoulet with Mushrooms, Leeks and Green Peas

Introduction

Shoulet has its roots in Ashkenazi Jewish cuisine, from where it spread across Central Europe and gradually developed into many regional variations.

This lighter version combines buckwheat, mushrooms, leeks and green peas. Sautéed onions and mushrooms add depth, green peas bring freshness, while buckwheat gives the dish its distinctive slightly nutty flavour.

Simple, hearty and comforting food made with just a handful of ingredients.

Why This Recipe Works

• buckwheat brings a delicate nutty flavour
• mushrooms and sautéed onions add umami and depth
• leeks give the dish a mild sweetness
• green peas add freshness and colour
• fresh parsley balances the earthy flavours

Ingredients

• 250 g buckwheat groats
• 250–300 g button mushrooms or other mushrooms
• 150 g green peas
• 1 large onion
• 1 small leek
• 2 garlic cloves
• 2 tbsp olive oil or butter
• 1/2 tsp crushed caraway seeds
• 1 tsp dried marjoram
• salt and freshly ground black pepper
• a handful of fresh parsley

To Serve

• pickled or cooked beetroot
• fresh parsley

Method

Buckwheat

• rinse the buckwheat and cook according to the package instructions until tender but still separate
• remove from the heat and leave covered for a few minutes

Mushroom Base

• heat the olive oil or butter and slowly sauté the finely chopped onion until golden
• add the sliced mushrooms and cook over higher heat until nicely browned
• add the sliced leek and sauté briefly
• stir in the garlic, caraway and marjoram
• season with salt and black pepper

Finishing the Shoulet

• add the green peas and cook briefly
• fold in the cooked buckwheat
• add a few tablespoons of water or vegetable stock if needed
• gently heat everything together
• finish with freshly chopped parsley

The shoulet should remain moist and fluffy, with the buckwheat retaining its texture rather than becoming mushy.

TGCC Tip

Cook the mushrooms over sufficiently high heat so they brown rather than steam. Do not overcook the buckwheat, and add the peas towards the end to preserve their colour and freshness.

For a deeper mushroom flavour, add a small handful of soaked dried porcini mushrooms.

Serving

Serve warm as a simple vegetarian main course.

Sweet-and-sour beetroot makes an excellent accompaniment, balancing the earthy flavours of buckwheat and mushrooms while adding a beautiful splash of colour to the plate.

Wine Pairing

• Grüner Veltliner
• dry Riesling
• Pinot Blanc

TGCC choice: a dry Grüner Veltliner.

Recipe Details

Type: main course / vegetarian
Cuisine: Central European / Ashkenazi-inspired
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4