During my university days, buckwheat was my staple—affordable, nutritious, and incredibly versatile. This rustic bread transforms humble buckwheat and wild mushrooms into something extraordinary.
For this recipe, I use foraged boletes, their deep woodland flavor permeating every bite. The toasted buckwheat flour adds a nutty undertone that perfectly complements the earthy mushrooms and caramelized onions.
When a slice is fried in butter until golden and topped with melting cheese, it creates a simple yet transcendent meal—one that honors both the traditions of Eastern European cooking and the bounty of the forest floor. Each bite tells a story of resourcefulness, foraging adventures, and the quiet magic of homemade bread.