Buckwheat salad with oyster mushrooms and parsley
~23 minon the hobFusionVegetarianGluten-freeDairy-free
303kcal
16 gprotein
31 gcarbs
12 gfat
7 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 441 | 22 g |
| Emmagetting lean | 27% | 243 | 14 g |
| Jackgrowing | 24% | 213 | 11 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Buckwheat groats40 g
- Oyster mushrooms120 g
- Eggs1
- Parsley, fresh½ bunch
- Extra virgin olive oil1 tsp
- Buckwheat groats80 g
- Oyster mushrooms240 g
- Eggs2
- Parsley, fresh1 bunch
- Extra virgin olive oil2 tsp
- Buckwheat groats160 g
- Oyster mushrooms480 g
- Eggs4
- Parsley, fresh2 bunches
- Extra virgin olive oil20 ml
From your store cupboard
Black pepperSalt
Method
- Rinse the buckwheat groats, cover them with twice their volume of water, salt them and cook 12 minutes with the lid on.
- Tear the oyster mushrooms into strips by hand rather than cutting them — torn, they have a rougher surface and brown better.
- Fry them in a hot pan with the olive oil 6 minutes without stirring, and season them with salt and pepper only then. Salt at the start would draw the water out and they would stew.
- Boil the eggs 7 minutes, cool them, peel them and halve them.
- Put the buckwheat, mushrooms and eggs in a bowl and scatter with chopped parsley.
- Rinse the buckwheat groats, cover them with twice their volume of water, salt them and cook 12 minutes with the lid on.
- Tear the oyster mushrooms into strips by hand rather than cutting them — torn, they have a rougher surface and brown better.
- Fry them in a hot pan with the olive oil 6 minutes without stirring, and season them with salt and pepper only then. Salt at the start would draw the water out and they would stew.
- Boil the eggs 7 minutes, cool them, peel them and halve them.
- Put the buckwheat, mushrooms and eggs in a bowl and scatter with chopped parsley.
- Rinse the buckwheat groats, cover them with twice their volume of water, salt them and cook 12 minutes with the lid on.
- Tear the oyster mushrooms into strips by hand rather than cutting them — torn, they have a rougher surface and brown better.
- Fry them in a hot pan with the olive oil 6 minutes without stirring, and season them with salt and pepper only then. Salt at the start would draw the water out and they would stew.
- Boil the eggs 7 minutes, cool them, peel them and halve them.
- Put the buckwheat, mushrooms and eggs in a bowl and scatter with chopped parsley.
Allergens: Eggs (3)
