Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis


Mushroom and Onion Buckwheat Bread

Amuse-Bouche from Issue 8 – Winter 2016 – Origin

The appearance of two classic sedimentary rocks—shale and sandstone—inspired our soft and savory buckwheat bread folded with onions and mushrooms. Best served with a generous slathering of good butter, sprinkled with salt of the earth.

serves 6

  • ¼ cup plus 2 Tbsp olive oil, divided
  • 4 oz white button mushrooms, finely chopped
  • 1 medium onion, chopped
  • 1 ¾ tsp kosher salt
  • 1 ½ cups all-purpose flour
  • ½ cup buckwheat flour
  • 2 Tbsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk
  • 2 large eggs

  • 1

    Preheat oven to 350°F. Grease, then line, a 9 x 5-inch loaf pan with parchment running the length and width of the pan with slight overlap.

  • 2

    Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat. Add mushrooms and onion, cook, stirring often, until onions are soft and mushrooms are starting to caramelize, about 15 minutes. Season with ¼ tsp salt.

  • 3

    In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and 1½ tsp salt.

  • 4

    In a large bowl, whisk buttermilk, eggs, and remaining ¼ cup oil. Stir, folding in flour mixture; when halfway combined, stir in onion mixture until just combined. Don’t over mix. Pour into pan and bake until edges brown and a toothpick inserted into center comes out clean, 42 to 45 minutes. Serve with softened butter formed into a rock, chilled, and sprinkled with sea salt.