15g dried wild mushrooms
350ml chicken or vegetable stock
1 tbsp good olive oil
10g unsalted butter
2 banana shallots peeled and finely chopped
400g mixed mushrooms trimmed and torn or sliced as necessary
1 garlic clove peeled and finely chopped
100ml white wine
sea salt and black pepper
150g fromage frais
coarsely chopped flat-leaf parsley
olive oil for drizzling
freshly grated parmesan
● Cover the wild mushrooms with 150ml boiling water and leave to soak for 15 minutes. Remove and coarsely chop the mushrooms, then add the soaking liquor to the stock, discarding the last gritty bit.
● Bring a medium pan of salted water to the boil, add the buckwheat and simmer for 15 minutes or until just tender, then drain in a colander.
● At the same time heat the oil and butter in a large saucepan over a medium-high heat and fry the shallots for a few minutes until soft, stirring occasionally. Add the fresh mushrooms and fry for about 5 minutes longer until lightly coloured, stirring frequently and allowing any liquid given out to evaporate, and adding the garlic shortly before the end.
● Add the soaked mushrooms and the wine and simmer for a couple of minutes until well reduced. Add the stock and some seasoning, bring to the boil and simmer for 5 minutes.
● Remove half the mushrooms with a slotted spoon to a bowl and set aside. Purée the remaining mushrooms and liquid with the fromage frais in a blender until smooth. Return this to the pan and stir in the reserved mushrooms and buckwheat. It is fine to reheat briefly, but avoid simmering. Serve scattered with parsley and a drizzle of oil, and accompanied by parmesan.