VEGETARIAN

Buckwheat with Mushroom Sauce

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Salt, black pepper, French herbs – to taste.

Ingredients

Buckwheat - 1 cup
Carrot - 1 piece
Water - 2 cups
Cream - 7 fl oz
Onion - 2 pieces
Champignon Mushrooms - 6 pieces
Garlic - 4 cloves
Wheat Flour - 1 tablespoon

Step by Step guide

Step 1

First, rinse the buckwheat and sort it if necessary.

Step 2

Pour a little vegetable oil into a heated frying pan and add the rinsed buckwheat on top, frying for 5 minutes.

Step 3

Grate the carrot on a coarse grater, add it to the buckwheat, and fry them together over medium heat for another 7 minutes.

Step 4

Add 2 cups of water, salt to taste, cover with a lid, and let it simmer on low heat until fully cooked.

Step 5

While the buckwheat is cooking, start on the sauce. Finely chop the onion and cut the mushrooms into medium pieces.

Step 6

Pour vegetable oil (about 3 tablespoons) into a pot and add the onion, sautéing it lightly to soften. Then add the mushrooms. Season with salt, pepper, and add French herbs.

Step 7

When the mushrooms are well sautéed, add the cream and chopped garlic. Let it simmer on low heat for about 5 minutes, then add a dessert spoon of flour to thicken slightly. After another three minutes, turn it off. Serve together, pouring the sauce over the buckwheat, and optionally sprinkle with herbs on top.