At Tilda restaurant, chef Alexander Rusakov shared a breakfast favorite with socialbites.ca, revealing a buckwheat porridge dish that blends hearty grains with earthy mushrooms and rich cheese. The recipe speaks to a balanced morning meal that fuels the day, offering a comforting yet refined start to any busy schedule. Buckwheat is increasingly appreciated for its nutty flavor and nutritional profile, and Rusakov’s version leans into those strengths with careful timing and thoughtful additions.
Rusakov emphasizes green buckwheat as the core, pairing it with porcini mushrooms and Parmesan to create a savory profile that still feels light enough for breakfast. The choice of green buckwheat adds a delicate, slightly grassy aroma that contrasts nicely with the deep, woodsy notes from the mushrooms. Parmesan lends a mellow saltiness and a touch of umami that anchors the dish without overpowering the grain’s natural character.
To prepare, pour boiling water with two bay leaves over 100 g of green buckwheat, then cover and simmer on low heat for about 15 minutes. While the grains cook, sauté 40 g of dried porcini mushrooms in a pan with one clove of minced garlic and ten grams of finely chopped shallot. When the mushrooms begin to soften and release their aroma, fold in the buckwheat along with a tablespoon of soy sauce and roughly 120 g of hot water. Let the mixture come back to a gentle boil, then reduce the heat and simmer briefly so the flavors meld. Finish by stirring in 20 g of butter, 20 g of grated Parmesan, and a tablespoon of pesto. A pinch of salt and pepper completes the seasoning. The result is a buttery, savory porridge with fragrant mushroom accents and a touch of herbal brightness from the pesto. The chef notes that the outcome is particularly satisfying and flavorful when enjoyed fresh and hot.
For a luxurious sauce to complement the buckwheat, Rusakov recommends warming 20 g of feta cheese, 10 g of grated Parmesan, and 60 g of 20% fat cream in a small saucepan until the mixture thickens to a smooth, glossy texture. The creamy sauce adds richness that balances the grain and mushroom components, creating a cohesive morning dish with layered, velvety notes.
As a serving suggestion, the dish is presented with boiled eggs, along with fresh or sun-dried tomatoes and a selection of bright herbs. Dill, coriander, and basil bring fresh green accents that lift the overall flavor, providing aromatic peaks and a satisfying contrast to the hearty buckwheat and mushrooms. The result is a well-rounded plate that can be enjoyed as a substantial yet elegant breakfast, suitable for weekend gatherings or a refined weekday start.
In a related reveal from the kitchen world, Simach pastry chef at Nedalny Yulia Posazhennikova-Tutskaya disclosed her own recipe for raspberry jam, expanding the repertoire of quick, homey treats that accompany morning meals. Her jam offers a vibrant, fruity counterpoint to richer dishes, illustrating how small, thoughtful touches can elevate a breakfast table. The shared culinary ideas demonstrate how talented cooks blend textures and flavors to craft memorable morning experiences.