Herby chanterelles with kasza cubes and lovage for your sweetheart

Herby chanterelles with kasza cubes and lovage for your sweetheart

By
From
Polska
Serves
4
Prep
45 mins
Photographer
Laura Edwards

Mushroom picking is a favourite Polish pastime – we have 31 varieties of edible fungi growing wild. They are sold all over the country in autumn, their weathered pickers sitting with their findings in wooden crates at the local markets. This recipe requires untoasted buckwheat groats, which are readily available in supermarkets, usually in the wholefoods section. Lovage, on the other hand, has fallen out of favour in the West, and is not so easy to get hold of. Polish old wives claim you should add lovage or lubczyk to the meals cooked for your sweetheart so that they stay in love with you. If you can not get hold of any do use dried thyme instead.

Ingredients

Quantity Ingredient

For the crispy kasza cubes

Quantity Ingredient
250g untoasted buckwheat
rapeseed oil, for frying
sea salt

For the herby chanterelles

Quantity Ingredient
300g wild mushrooms, (chanterelles are perfect)
2 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon dried lovage, (or dried thyme)
1/2 teaspoon dried marjoram
250ml white wine
250ml single cream
handful picked herbs, such as thyme, lovage, parsley or lemon balm, to garnish
salt, to taste
black pepper, to taste

Method

  1. First prepare the kasza. Pour boiling water over the buckwheat – twice the volume of water to buckwheat. Cook until all the water is absorbed and the kasza is soft, which takes about 20 minutes, then allow to steam for a further 10 minutes. Spread the hot kasza out on a baking tray moistened with very cold water and pat it down to form an even layer. Leave it in a cool place overnight.
  2. The next day, chop the mushrooms evenly so they are the same size (especially if you are using mixed varieties). Heat the olive oil in a large pan and fry the mushrooms over a medium heat for about 7 minutes, or until browned all over.
  3. Add the garlic, lovage and marjoram and fry, stirring continuously, for a couple of minutes, then stir in the wine and simmer over a low heat for 5 minutes.
  4. Meanwhile, cut the kasza into 3 cm squares. Pour about 1–2 cm rapeseed oil into a large frying pan and place over a medium heat (you need enough oil to create an uninterrupted layer of oil in the pan). When the oil is sizzling hot fry the kasza cubes for about 4 minutes on each side until browned. Season with sea salt near the end of the frying time and then drain on kitchen paper.
  5. Add the cream to the mushrooms and stir until heated through. Season to taste and pour over the crispy kasza cubes. Scatter with fresh herbs before serving.
Tags:
polish
eastern european
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