- 1 3/4-ounce package dried porcini mushrooms (about 3/4 cup)
- 1 1/2 cups boiling water
- 1 1/2 cups raw whole grain buckwheat groats (about 11 ounces)
- 1 large egg, lightly beaten to blend
- 2 tablespoons vegetable oil, divided
- 3 large onions, chopped (about 5 cups)
- 8 ounces assorted fresh mushrooms (such as crimini, button, oyster, and stemmed shiitake), coarsely chopped
- 1 garlic clove, chopped
- 1 1/2 cups (or more) vegetable broth
- Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour. Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.
- Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, 10 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl. Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet. Sauté until mushrooms are brown and tender, about 7 minutes. Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat.
- Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats. Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes. Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper.
- Available at many supermarkets and at specialty foods stores and Italian markets.