(14oz) mixed mushrooms (we used chestnut, oyster and shiitake)
1
onion, finely chopped
2
garlic cloves, crushed
250g
(9oz) buckwheat, washed
600ml
chicken stock
90g
pack ham hock
75g
(3oz) light cream cheese
50g
(2oz) baby spinach, rocket or watercress
large handful fresh parsley, roughly chopped
75g
(3oz) Parmesan, grated
Directions
Step 1
Heat 1tbsp oil in a large pan over high heat. Fry mushrooms for 5min, or until tender and there’s no liquid in the pan. Empty into a bowl and set aside.
Step 2
Return pan to low-medium heat, add remaining oil and gently fry onion for 5min, stirring occasionally, until softened. Stir in garlic and buckwheat and cook for 1min. Add the stock. Bring to the boil, then simmer gently for 10min, stirring occasionally, until buckwheat is tender and most of the stock has been absorbed.
Step 3
Stir in the mushrooms, ham, cream cheese, greens and most of the parsley and Parmesan. Check the seasoning. Garnish with remaining parsley and cheese, and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
