One of the most popular and healthy activities for locals in Slovenia is mushroom-picking! During the mushroom-picking season, from the end of March to November, there is always a lot of Slovenians roaming the nearby forests with bags or baskets in search of the porcini mushrooms, possibly the most popular mushrooms in Slovenia. This king of the culinary world of edible mushrooms is unequaled in taste, texture, and versatility.
Buckwheat Porridge with Porcini Mushrooms is a real masterpiece of Slovenian cuisine. And the various recipes spread around our beautiful country prove it.
Buckwheat Porridge with Porcini Mushrooms and Chicken
Author: Spela Vodovc
Mushrooming has long been our national sport, thanks to the abundance of mushrooms growing in our forests. Among the most precious are porcini mushrooms which are the mark of success for every mushroom hunter.
Buckwheat is our pride and is deeply rooted in our traditional cuisine. Buckwheat porridge with porcini mushrooms is one of the most iconic Gorenjska dishes and it is sure to impress you through its harmony of flavors.
Serves 4
Buckwheat Porridge
250 g (1 ½ cups or 8.8 oz) buckwheat groats (kasha)
300 g (10.6 oz) porcini mushrooms
4 tbsp sunflower oil
1 medium-sized onion
4 garlic cloves
2 sprigs of parsley
Thyme
Salt and pepper
120 ml (1/2 cup or 4 fl oz) dry white wine
Water or stock as necessary
Chicken Fillet
1 chicken fillet (boneless chicken breast)
Sunflower oil
Salt
Dry white wine
In a large pot, sauté the chopped onion in oil. Add chopped garlic, wait until it releases its aroma, then add cleaned and sliced porcini mushrooms. Salt and sauté for 3 minutes before adding the buckwheat. Pour in the wine and a bit of liquid and cook for 20 minutes at medium heat. Incorporate the liquid little by little as it will be absorbed by the buckwheat while cooking. Before the end of cooking, add thyme, pepper, chopped parsley and stir well. Season to taste.
Halve the chicken fillet, salt, douse with oil and let it rest at room temperature for 30 minutes.
Transfer the meat into a heated pan and cook it at low temperature for about 20 minutes. Turn it over several times so it is cooked evenly on both sides. If you like, you can add some white wine. When done, cut it into finger-width slices and serve with the buckwheat porridge.
Note: Get this recipe and many more in the Cook Eat Slovenia cookbook HERE!
Food photography: Mateja Jordovic Potocnik
Cooking and food styling: Branka Vodovc and Spela Vodovc
Design: Gregor Zakelj
| Contributed by Spela Vodovc! |
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