As I’m going to Sardinia for a week this coming Saturday I need to eat my fridge clean. So, I start experimenting with the stuff that I find in there. Today I felt like eating the last of the fresh funnel chanterelles leftover from the Sunday‘s mushroom hunting and preserving. Found a zucchini and pack of cream cheese, thought these could work well with the mushrooms. And they did. They made up a really delish meal.

Creamy buckwheat with wild mushrooms and zucchini

What you need:

half of zucchini
handful of wild mushrooms
cup (200 ml) of milk
cup (200 ml) of water
cup (200 ml) of buckwheat
2 big tablespoons cream cheese
one vegetable stock cube
leek
garlic
parsley
salt
pepper
olive oil

What to do:

Prep the stuff. Clean mushrooms (break them into smaller pieces if you feel like it). Cut the zucchini into thin sticks. Chop the leek, garlic and the parsley. Dissolve the vegetable stock cube in the cup of hot water. Open the cream cheese pack 🙂 Now you’re ready to cook!

Heat a wok pan. Add oil. Throw in the buckwheat. Fry until you hear a couple of the grains pop like popcorn. Add leek, garlic, mushrooms and zucchini. Fry couple of minutes until the mushrooms have shrunk into half the size or smaller (lost the water in them). Pour in the milk and vegetable stock. Add salt and pepper to taste. Stir. Bring the heat to low-medium. Lid the pan. Let it simmer until the buckwheat is tender enough for your taste (about 15-20 min). Now add the cream cheese and almost all the parsley. Stir. Cook for few minutes until cream cheese has fully melted. Taste. If needed season more with salt and pepper. Plate the dish. Garnish with parsley and drizzle with some olive oil. Voilà!

Bon appétit!