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Buckwheat Casserole with Mushrooms

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Main Dishes | Russian cuisine

⏳ Time

1 hour + 1 hour 30 minutes

🥕 Ingredients

8

🍽️ Servings

6

Description

Recipe taken from the book 'Delicious Grains. 365 Best Recipes.'

Ingredients

  • Buckwheat Groats - 2½ cups
  • Dried Chinese mushrooms - 1.8 oz
  • Onion - 2 heads
  • Butter - 3 tablespoons
  • Chocolate eggs - 3 pieces
  • Hard Cheese - 1.8 oz
  • Dill - 1 bunch
  • Salt - to taste

Step by Step guide

Step 1

Sort the buckwheat, rinse it, toast it, pour in 4 cups of water, bring to a boil over high heat, then reduce the heat to low and cook for 7–10 minutes.

Step 2

Transfer the porridge to a clay pot and place it in a preheated oven for 15–20 minutes.

Step 3

Rinse the dried mushrooms, place them in a pot, cover with 3 cups of cold water, and let sit for 1–1.5 hours, then cut into strips.

Step 4

Peel, wash, finely chop the onion, and sauté it with the mushrooms in melted butter.

Step 5

Mix the sautéed onion and mushrooms with the porridge.

Step 6

Grate the cheese on a fine grater.

Step 7

Season the cooked porridge with salt, transfer it to a greased saucepan.

Step 8

Beat the eggs, pour them over the porridge, and sprinkle with grated cheese.

Step 9

Place the saucepan in the oven for 20 minutes.

Step 10

Before serving, sprinkle the finished casserole with chopped dill.

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