- 150g buckwheat
- 500g mushrooms
- 2 cloves of garlic
- 1 small diced brown onion
- 80g ground walnuts and a few to garnish
- 3 tablespoons of soya sauce (tamari if you are gluten
- 2 teaspoons marjoram
- 2 teaspoons oregano
- Pepper to taste
Step by Step Instructions
Cook buckwheat: Bring water to boil in a small pot. Add buckwheat . Return to the boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
Preheat the oven to 180C
Mince garlic and chop mushrooms
Fry garlic and mushrooms until all the water evaporates from the mushrooms
Mix all ingredients together and with an immersion blender mix until a thick and sticky paste forms
Transfer everything to muffin forms put a walnut on top (gently push it down) and bake 20-25 min in the oven
Serve it chilled
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