Mountains, high plains, late harvests. Buckwheat has been grown for millennia in the high regions of Asia and Europe, from Japan to Tibet to Scandinavia. Buckwheat’s late harvest, in mid-autumn, coincides with the height of mushroom-foraging season in many regions.
Buckwheat crepes (galettes) with mushrooms
Kasha with mushrooms
Soba noodles with shiitake
Buckwheat risotto
Other affinities with these two ingredients:
Tea, Onion, Potato, Soy Sauce, Sesame oil, Garlic, Sour Cream, Parsley, Egg, Gruyere, Parmesan
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