Buckwheat Mushroom Arepas

Every once in awhile, when we get bored of the regular burger place or the Japanese restaurant or our to-go Indian restaurant, we go to this Mexican restaurant near by. We like the portion size here as it is not too big like most Mexican restaurants. We were there a few weeks ago and got some tacos. I have been thinking about making easy dinners that can be ready in a jiffy, but wanted to make them as healthy as possible. I like the convenience of store bought whole wheat tortillas, but I wanted to experiment with something much more healthier. That is how I came up with the idea of using buckwheat flour instead of regular corn-meal or whole wheat.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

When I was reading about buckwheat, I learnt that it doesn’t even belong to the wheat family. It is actually related to the rhubarb plant. The buckwheat grains are rich in complex carbohydrates and is very healthy. While deciding on what to name my recipe, I was torn between calling them tacos or arepas. The difference between a taco and an arepa is that taco is  from mexico and is a flat round bread made out of cornmeal or flour. In mexican cuisine they are often served with a filling or topping such as “frijoles” (beans), ”carne” (meat), ”salsa ” (sauce), sour cream and cheese, in which case they are called quesadillas while arepa is a type of corn bread originating from the northern andes and resembles a tortilla. I finally decided that they look more like arepas as they are thicker than traditional tacos.

Ingredients:

  • 1 ¼ cup Buckwheat flour
  • 1 Egg
  • ½ cup Water
  • 1 Green pepper
  • 1 Red onion (medium)
  • 4 oz / 100 gm Shiitake mushrooms
  • 1 tsp Pepper
  • 1 tsp Oregano
  • Salt as needed
  • Unsalted butter as needed

You may also like

Beetroot salad and orange juice dressing

— Chipotle pork tacos

Rainbow tacos

Lentil sweet potato collard green stew

Acorn squash fries

Garden / Veggie pizza

Turkey plantain lettuce wraps

Indian spiced barbecue chicken

Tandoori naan on a frying pan

Pepper chicken

Hyderbadi chicken curry

Mutton Dalcha / Meat lentil vegetable stew

Turkey stuffed Bell peppers

 

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com
Print

Buckwheat Mushroom Arepas

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro. Healthy and gluten free.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 250 kcal
Author clovesandcaramel

Ingredients

  • 1 ¼ cup Buckwheat flour
  • 1 Egg
  • 1/2 cup Water
  • 1 Green pepper
  • 1 Red onion (medium)
  • 4 oz Shiitake mushrooms (100 gm)
  • 1 tsp Pepper
  • 1 tsp Oregano
  • Salt as needed
  • Unsalted butter as needed
  • Cheddar mozzarella cheese

Instructions

  1. Mix buckwheat flour, egg, salt and water to make a dough.

  2. Melt butter in a sauce pan and saute mushrooms for 2 min on medium heat. Add salt and pepper. Set aside.

  3. Saute sliced peppers in the same pan for 3-4 min. 

    Add sliced onions and saute for 2 min.

  4. Add salt, pepper and oregano. Mix well and set the fajitas aside.

  5. Make 3-4 inch circles with the dough by gently pressing down on a surface. Add flour if needed. You would get 5-6 circles with the measurements above.

  6. Heat butter on a tava and cook for 2-3 min on each side on medium heat.

  7. Add the cheddar mozzarella cheese on the top while it is still hot. 

  8. Add the cooked mushrooms, fajitas and garnish with cilantro and serve.

Instructions:

  • Add buckwheat flour and egg to a mixing bowl and mix well.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Add water and salt and make a dough.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Cover the dough with a cloth and set aside.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • In a sauce pan, melt a tablespoon of butter.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Add the sliced shiitake mushrooms, salt and pepper. Saute for 2-3 min on medium heat and set aside.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Slice the peppers and add cook in the same sauce pan for 3-4 min.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Add the sliced red onions and cook for 2 more minutes for the fajitas.
  • Add salt, pepper and oregano. Set aside.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Make 5-6 balls from the dough.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Press the dough ball in the shape of a circle approximately 3-4 inches in diameter. Because of the low gluten content, it is rather difficult to roll the dough using traditional techniques of making roti / poori.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  •  To a grill or tava add butter or oil.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  •  Place the buckwheat circles on the pan and cook on medium heat for 2 min on each side.
  • Stack them and set them aside.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Add cheese on the top. If the arepas are not hot enough to melt the cheese, heat them up in a microwave.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  •  Add the mushrooms and fajita mixture.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

  • Garnish with cilantro.

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

Buckwheat arepas topped with shiitake mushrooms, green peppers and onions. Seasoned with oregano and garnished cilantro.- www.clovesandcaramel.com

Notes:

  • With some practice, you can make these arepas as thin as regular tortillas.
  • You can store the buckwheat arepas for more than 3 days in a refrigerator.

Have a nice weekday 🙂 !!

Love

Sneha

Leave a Reply