Mushrooms and Kale with Buckwheat (serves 2)
- 3-5 dl forest mushroosm (I used funnel chanterelles)
- 1 small bell pepper
- 1/2 fresh red chili
- 1 clove of garlic
- few slices of fresh ginger
- 2 big leaves of kale
- 2 tbsp mushroom sauce or soy sauce
- 1 tbsp rice vinegar
- 1,5 dl buckwheat
- 1 tsp seasalt
- butter or olive oil for frying
- grated pecorino or parmesan
Clean your mushrooms and tear them smaller. Cook the buckwheat in boiling water with seasalt (it will take 10 minutes). Meanwhile slice the bell pepper. Chop the chili, garlic and ginger. Remove the stems of the kale leaves and slice into thin strips. Heat the pan hot and fry the mushrooms until the liquid has evaporated. Add some butter and / or olive oil. When it has melted add the rest of the vegetables. Stir in the mushroom sauce and the vinegar. After frying for about 5 minutes add the cooked buckwheat and stir. Taste if the seasoning is good and add some sea salt if needed. Garnish with pecorino or parmesan cheese.
You get the protein from the mushrooms. Funnel Chantarelles even have vitamin D2. Read more about the nutritional values from here.
I still have some funnel chanterelles and black chanterelles left. I am planning to cook some mushroom risotto tomorrow after the workout.
Stay tuned, I will write more about my training at Helsinki Core Trainers soon!