Recipe for: Nests of winter groats with forest mushrooms, caramelized beets, and plum-mustard sauce - photo 1
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Recipe for: Nests of winter groats with forest mushrooms, caramelized beets, and plum-mustard sauce

Plant-based cuisine Main dishes 90 min Medium 8 wyświetleń ~29.84 PLN - (0)
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Description

A wholesome, plant-based dish inspired by the winter products of the Polish pantry: a combination of grains (buckwheat and spelt) shaped into "nests," in which sautéed wild mushrooms with apple and red cabbage are hidden. Accompanied by caramelized slices of roasted beetroot and an aromatic sauce made from dried plums and mustard. The dish is rich in fiber, plant protein, and seasonal flavors – distinct, sweet-sour, and slightly spicy. Perfect as the main element of a winter lunch, a healthy alternative for a family gathering, or an elegant option for a plant-based dinner.

Ingredients Used

Ingredients (17)

Servings:
4
  • Raw buckwheat groats 240 g
  • Barley groats 160 g
  • Red cabbage 400 g
  • Mixed forest mushrooms (fresh, cleaned) 300 g
  • Dried pitted plums 120 g
  • Rapeseed oil 30 g
  • Maple syrup 20 ml
  • Apple cider vinegar 20 ml
  • Sarepska mustard 6 łyżeczek (~30 g)
  • Apple 1.1 szt. (~200 g)
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Ground black pepper 2 szczypty (~2 g)
  • Dried marjoram 1 łyżeczka (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Nutritional yeast (optional) 20 g
  • Roasted walnuts 30 g
💰 Szacowany koszt dania: ~29.84 PLN (7.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of grains

1

Rinse the buckwheat and pearl barley under cold running water in a sieve, holding them under the stream until the water runs clear (about 30–60 seconds). Place the grains in separate pots: add 480 ml of water to the buckwheat (ratio 1:2), and 480 ml of water to the pearl barley (ratio 1:3 recommended for pearl barley — but if you soaked it beforehand, use 2.5 parts water). Add 1 g of salt to each portion (a total of 2 g). Bring to a boil over high heat, then reduce the heat to low and cover with a lid.

Ingredients: raw buckwheat groats, barley groats, Salt
Use medium pots with lids. If you don't have separate pots, first cook the pearl barley (longer), drain the excess water, let it cool slightly, and then cook the buckwheat. Cook the buckwheat for 12–15 minutes, pearl barley for 40–50 minutes (if it hasn't been soaked). The grains are ready when they are soft but not mushy, and most of the water has been absorbed.

Roasting beets

2

Preheat the oven to 200°C (top-bottom). Peel the beets using a sharp knife or a peeler (you can also roast them whole with the skin on, then remove it). Cut the beets into slices about 5 mm thick. Arrange the slices on a baking sheet lined with parchment paper, drizzle with 15 g of rapeseed oil and 10 g of maple syrup, lightly salt (1 g), and lay them in a single layer. Bake for 35–45 minutes, flipping the slices once halfway through – the beet should be soft when pierced with a knife and slightly caramelized at the edges.

Ingredients: Beets (raw), Rapeseed oil, Maple syrup, Salt
Use a large baking tray so the slices do not overlap. If the beets are large and hard, cut thinner slices and check from the 30th minute. Do not bake in a humid environment — caramelization requires dry hot air.

Braised cabbage

3

Shred the red cabbage thinly (about 3–4 mm). Heat a pan (preferably wide, 26–28 cm) with 10 g of rapeseed oil over medium heat. Add the shredded cabbage and sauté for 2–3 minutes, stirring, until it softens and loses its rawness. Add 10 g of apple cider vinegar, 5 g of maple syrup, 2 g of dried marjoram, and 1 g of salt. Cover and simmer on low heat for 18–22 minutes, stirring occasionally. The cabbage should be tender but still have a slight bite.

Ingredients: Red cabbage, Rapeseed oil, Apple cider vinegar, Maple syrup, Dried marjoram, Salt
Use a lid for braising, stir with a wooden spoon every few minutes to prevent the cabbage from burning. If the cabbage becomes dry, add 1–2 tablespoons of water.

Mushrooms and apple — filling

4

Clean the mushrooms (if they are dirty, wipe them with a damp cloth). Cut larger mushrooms into slices, leave smaller ones whole or cut them in half. Peel and dice the apple into small cubes (about 5 mm). In a large skillet, heat 5 g of rapeseed oil over medium-high heat. Add the mushrooms and sauté without stirring for 2–3 minutes, until they release their water, then stir and sauté for another 4–5 minutes, until the liquid evaporates and the mushrooms are lightly browned. Add the diced apple and simmer for 3–4 minutes, until the apple is soft but not mushy. Season with 1 g of salt and 1 g of pepper.

Ingredients: Mixed forest mushrooms (fresh, cleaned), Apple, Rapeseed oil, Salt, Ground black pepper
Use a large surface pan so the mushrooms can sauté nicely, not steam. Don't keep the heat too low — otherwise, the mushrooms will stew instead of browning.

Plum Mustard Sauce

5

Place the dried plums in a saucepan and pour in 80 ml of hot water (from boiling). Cook over low heat for 8–10 minutes until the plums soften. Blend until smooth (you can leave some pieces for texture). Add 30 g of mustard, 10 g of maple syrup, 10 g of apple cider vinegar, 2 g of pepper, and 1 g of salt. Heat for another 2 minutes, stirring constantly, and check the taste — the sauce should be sweet and sour with a spicy mustard finish.

Ingredients: Dried pitted plums, Sarepska mustard, Maple syrup, Apple cider vinegar, Ground black pepper, Salt
Use an immersion blender directly in the saucepan or transfer to a countertop blender. If the sauce is too thick, add 1–2 tablespoons of warm water. The sauce can be made in advance and reheated just before serving.

Shaping nests from groats and combining components

6

Once the grains are cooked, set them aside for 5 minutes with the lid on, then gently fluff with a fork to separate the grains. In a large bowl, combine the cooked buckwheat and pearl barley, season with 1 g of salt and 1 g of pepper, and add half of the chopped parsley (15 g). Prepare a large tray or flat plate. Place a portion of the grains (about 150 g of grains per serving) on the plate and shape it into a nest: with your hands (or a large spoon), press down the center to create a hollow with a diameter of 6–8 cm and a height of the edges of 1.5–2 cm — this will hold the mushroom and cabbage filling.

Ingredients: raw buckwheat groats, barley groats, Parsley, Salt, Ground black pepper
To shape, use a slotted spoon or wet hands to prevent the groats from sticking. The pressure while shaping should be moderate — the nest must be compact but not crushed into a mush.

Plate assembly

7

On each buckwheat nest, place 2–3 tablespoons of stewed mushrooms with apple, next to it arrange 3–4 slices of roasted beetroot (stacked like a fan), and between the nest and the beetroots, place 2 tablespoons of stewed red cabbage. Drizzle a spoonful (about 15 g) of plum-mustard sauce over the mushrooms and gently around the edges of the nest. Sprinkle the nests with finely chopped parsley and, if using, 5 g of nutritional yeast and 7–8 g of chopped walnuts per serving for added crunch.

Ingredients: Mixed forest mushrooms (fresh, cleaned), Beets (raw), Red cabbage, Dried pitted plums, Sarepska mustard, Parsley, Nutritional yeast (optional), Roasted walnuts
Serve the plates warm — the groats and mushrooms taste best right after preparation. If you prepare in advance, keep the sauce and beets separate and combine just before serving.

Final seasoning and serving

8

Taste each serving and season gently with salt and pepper if needed. Serve immediately: garnish with extra parsley, drizzle with a minimal amount of oil (5 g) for shine and a hint of flavor. Each serving should look like a warm, colorful nest: golden grains + brown mushrooms + ruby beets + deep purple sauce.

Ingredients: Rapeseed oil, Parsley, Salt, Ground black pepper
If you're serving at a party, you can prepare all the components in advance and assemble the plates 10–15 minutes before serving. Be careful not to store the grain in the fridge for too long without covering it (it may dry out).

Fun Fact

💡

Buckwheat is not a grain, but a seed of a plant from the knotweed family — for this reason, it is naturally gluten-free and has been popular in Polish cuisine for centuries as a source of energy during the cold months.

Best for

zimowy obiad rodzinny zdrowa kolacja dla gości pudełko do pracy (zimne lub lekko podgrzane)

Tips

🍽️ Serving

Serve the dish while still slightly warm. A salad of pickled cucumbers or a portion of sour horseradish sauce will complement it nicely. You can also serve a slice of lemon on the side for those who enjoy extra acidity. For a heartier version, add a handful of roasted chickpeas.

🥡 Storage

Store the sauce and grain nests separately in the fridge for up to 3 days in airtight containers. Beets and cabbage can also be kept separately. Reheat in the oven (180°C, 8–10 minutes) or in a pan with a little water, avoid the microwave (the grain may dry out).

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