Buckwheat Casserole with Mushrooms
⏳ 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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