Buckwheat Waffle With Spinach, Crimini, and Caramelized Onion
A hearty buckwheat waffle provides the base for the sauteed crimini mushrooms and baby spinach that are finished with a bit of dry sherry and sherry vinegar. Add a runny egg and caramelized onion for a savory waffle dish perfect for any time of day! It's gluten-free and vegetarian.
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Ingredients
Caramelized Onions
- 1 large sweet onion - halved and sliced thin
- a drizzle of olive oil
Buckwheat Waffles - 4 small buckwheat waffles see notes
- 1 cup buckwheat flour
- 1 tablespoon sugar - coconut sugar is great!
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup coconut oil
- 1 large egg
Mushrooms and Spinach
- 2 tablespoons olive oil
- 1 pound crimini mushrooms - sliced
- 1 teaspoon garlic - minced
- ¼ cup dry sherry
- ¼ cup mushroom or vegetable broth
- 2 teaspoons miso paste
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 4 cups baby spinach
- 2 teaspoons sherry vinegar
- sea salt and ground pepper to taste
To Finish
- 4 eggs - preferred style see notes
- Italian flat leaf parsley
- pecorino romano - or other hard cheese
Instructions
- To a medium saute pan over medium-high heat, drizzle olive oil then add onions. Stir to coat. Cook until well-browned (caramelized) being careful to not burn them. Stir occasionally. This process will take about 30 minutes depending on how hot the pan is.
- While the onions caramelize, pre-heat your waffle iron, and mix the ingredients for your buckwheat waffle batter. Mix the dry ingredients, then add the wet ingredients, and whisk well to combine. Follow instructions on your waffle iron to cook them.
- Add 2 tablespoons olive oil to a saute pan. If your onions are finished, you can remove them and use the same pan. Add the sliced mushrooms and garlic. Saute until the mushrooms get some nice caramelization on them - about 5 to 10 minutes depending on how hot the pan is.
- De-glaze the pan with the dry sherry and broth. Add the miso paste and thyme.
- Cook another 4 to 5 minutes until liquid is reduced by about half. Toss in the baby spinach, drizzle with the sherry vinegar, and stir to combine well. Check for seasoning and adjust if necessary.
- Prepare your eggs as desired
To Serve
- Top each waffle square with one-fourth of the mushroom and spinach mixture, 1 egg, and a bit of the caramelized onion.
- Garnish with parsley and shaved pecorino if desired. Enjoy!
Notes
I use one 4" x 4" waffle square per serving as the base for this dish. This Cookie and Kate recipe Buckwheat Waffles makes enough batter for about 5 of these 4" x 4" waffles. You can also use a buckwheat pancake and waffle mix.
100% buckwheat flour is gluten-free. If you are gluten sensitive, be sure to check your brand of flour or mix.
We love this dish with a runny poached egg. Prepare the eggs the way you prefer. A runny yolk makes a perfect sauce that compliments the flavors and textures of this dish perfectly!
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com