Summer Themed Recipe Share-Mushroom, Buckwheat & Egg Bowl

I have recently acquired a really great book called Nutritional Healing with Chinese Medicine by Ellen Goldsmith and Maya Klein. This book is a really good way to learn about Chinese food therapy. It also has over 170 recipes as well as fun facts and information with each recipe.

Anyway, with the summer season in full swing, I wanted to do another recipe share because there are fun and tasty way to learn something new. In their book, they break their menus into seasons. I am going to share an excerpt from their summer menu.

I don’t know about you but I often find myself getting bored with breakfast so I think I will share this recipe that I like to use as a breakfast alternative.

I hope you enjoy and check out Nutritional Healing with Chinese Medicine.

Mushroom, Buckwheat & Egg Bowl

Ingredients

• 3 tbsp- ghee, divided

• 6 cups- thinly sliced mixed mushrooms like shiitake, button cremini or oyster

• 1 tsp -salt

• 4-8- large eggs

• 1 batch of Creamy Buckwheat (recipe included) warmed

1. In a large skillet heat 2tbsp of ghee over medium heat. Add mushrooms and cook. Stir then often for about 5-7 minutes or until they are soft and almost no liquid remains. Season with the salt and transfer them to a plate. Keep this part warm.

2. Wipe out your skillet and add the remaining ghee. Over medium heat break in eggs and fry till the desired doneness.

3. Spoon warm buckwheat into bowls, top with mushrooms and eggs, and serve immediately.

Creamy Buckwheat Recipe

1 cup - buckwheat groats

1. In a medium saucepan over medium heat toast the buckwheat, and stir often for about 5 min until fragrant.

2. Stir in 5 cups of water and bring to a simmer. Reduce heat to low and simmer for 30 min being sure to stir often. Remove from the heat, cover, and let stand for another 30 min before serving.