Buckwheat Pâté with Dried Mushrooms

This pâté is really good alternative for evening snack. It also tastes great served with mushroom sauce and gherkin.

Ingredients:

• 1 cup of dry unroasted buckwheat 
• 2 eggs 
• 2 tbsp wild garlic
• 80g of dried mushrooms
• 2 Tsp Himalayan salt
• 2 tbsp millet flakes
• 4  tbsp of melted butter
• 1 red onion
• 1/3 tsp freshly ground pepper
• 1 bay leaf, allspice 2 balls
• 1 tsp black cumin 
• 5 dried plums, cut into slices

Instructions:

Combine dried mushrooms and boiling water in a small bowl and let soak for 30 minutes. Remove mushrooms, finely chop and set aside. 

Cook the buckwheat with bay leaf and allspice until soft. Leave it for 15 minutes to cool.

Finely chop onion

Blend the cooked buckwheat with eggs, melted butter until smooth.

Add mushrooms, onion, spices and millet flakes. Mix thoroughly.

Preheat the oven to 180°C.

Baking mold line with baking paper. Transfer the mixture. Sprinkle with black cumin and garnish with dried plums.

Bake about 40 minutes.

Remove from oven, cool it and put in the refrigerator (preferably overnight).

Enjoy!