Skillet Dried Porcini Mushroom with Buckwheat and Broccoli
- Bouillon cube2 piece88 kcal
- Broccoli2 piece238 kcal
- Buckwheat209 g723 kcal
- Chives1 bunch9 kcal
- Dried porcini mushroom270 g810 kcal
- Fennel bulb2 piece143 kcal
- Flaxseed oil32 ml283 kcal
- Parsley1 bunch18 kcal
- Saffron5 g16 kcal
- Salt4 g0 kcal
- Tahini sauce285 ml1,696 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender dried porcini mushroom paired with broccoli and fennel bulb and buckwheat, finished with parsley and chives and a hit of saffron and bouillon cube. 1. Pat the dried porcini mushroom dry and season with salt, saffron and bouillon cube. 2. Heat flaxseed oil in a heavy pan and grill the dried porcini mushroom until it develops a deep golden crust, about 13 minutes. 3. Add broccoli and fennel bulb to the pan and cook until just tender, stirring in parsley and chives for fragrance. 4. Cook the buckwheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.