Miso mushrooms with tomato, butter beans & buckwheat / Serves 3-4
- 90g buckwheat
- 180ml vegetable stock
- 2 tbsp oil
- 1 onion, finely diced
- 300g mushrooms, finely sliced
- 3 medium vine tomatoes, diced
- 400g tin butter beans, drained & rinsed
- 2 tsp brown rice miso paste
- 150ml hot water
- Salt & pepper
- Pul biber, to serve
Place the buckwheat and vegetable stock in a saucepan along with a small pinch of salt. Cook over a low heat for around 15 minutes until the stock is completely absorbed and the buckwheat is tender. Once ready, transfer to a bowl (draining any excess moisture if there is any). Set aside ready to serve.
Meanwhile, while the buckwheat is cooking, heat 1 tbsp olive oil in a large frying pan and add the diced onion. Sauté over a medium heat for five minutes, then add the mushrooms and tomatoes and continue to cook for an additional five minutes.
Stir the miso paste into the hot water. Pour this into the frying pan along with the chopped tomatoes and drained butter beans, then continue to cook for a further ten minutes over a medium-high heat.
Once the tomatoes are softened, season with salt and pepper to taste. Pour in the cooked buckwheat and stir through for a minute or two. Divide between dishes and finish with a sprinkle of pul biber.