Earthy Bhutanese Buckwheat Pancakes with Wild Mushroom Stew
A rustic delight with a touch of the Himalayas.
These hearty Bhutanese buckwheat pancakes are paired with a fragrant wild mushroom stew, bringing the earthy flavors of Bhutan to your table.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Buckwheat Pancakes
Wild Mushroom Stew
Garnish
Preparation
Preparing the Buckwheat Pancake Batter
Combine flours
In a bowl, mix the buckwheat flour and all-purpose flour together.
Whisk in water
Slowly whisk in the warm water until a smooth batter forms.
Ensure the pancake batter has no lumps before cooking.
Season and rest batter
Add in the salt, olive oil, and baking powder, and mix until well combined. Set aside.
Let the batter rest for at least 10 minutes for best results.
For the Wild Mushroom Stew
Heat oil
Heat olive oil in a large skillet over medium heat.
Sauté aromatics
Sauté the onion and garlic until soft and fragrant.
Cook mushrooms
Add the mushrooms and cook until they release their juices.
Cooking Process
Cooking Pancakes
Heat a non-stick skillet over medium heat. Pour a ladle of batter and cook pancakes until bubbles form, flipping halfway.
Simmering Stew
After mushrooms are softened, add vegetable stock to the skillet and simmer for 10 minutes.
Finishing Touches
Stir in heavy cream and thyme to the mushrooms. Simmer until the stew thickens slightly.
Plating & Serving
Earthy Bhutanese Buckwheat Pancakes with Wild Mushroom Stew
Earthy Bhutanese Buckwheat Pancakes with Wild Mushroom Stew
Serve and Garnish
Serve the pancakes stacked neatly on a plate, topped generously with the savory mushroom stew. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan.