Buckwheat with Mushrooms
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
The homeland of this beloved grain lies somewhere on the border of present-day India and Nepal, and it made its way to Russia from Byzantium, hence its name — buckwheat. We love it for its simplicity in cooking and low cost, but buckwheat can evoke a sense of boredom in those whose recipe collections are limited to just a couple of dishes featuring this wonderful grain. Yet, it offers so many possibilities! You can make popcorn, risotto, soups, salads, and much more from it. Buckwheat with mushrooms is one of the classic ways to prepare it, but that doesn’t make it any less exciting: the finished dish can be topped with Parmesan or another fragrant cheese, and you can add celery or fresh tomatoes — the combination of toppings is limited only by your imagination.
Ingredients
- Buckwheat Groats - 10 oz
- Water - 20 fl oz
- Onion - 1 head
- Carrot - 1 piece
- Champignons - 10 oz
- Vegetable Oil - 5 fl oz
- Butter - 0 oz
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Finely chop the carrot.
Step 3
Finely chop the onion.
Step 4
Sauté them in vegetable oil until golden brown.
Step 5
Add buckwheat to the vegetables and stir for 2 minutes.
Step 6
Pour in water or mushroom broth, add salt, and cover with a lid. Cook over low heat for 20 minutes until the grains are ready.
Step 7
Slice the mushrooms.
Step 8
In a separate skillet, heat the butter and vegetable oil and sauté the mushrooms until they are a bright golden brown.
Step 9
Transfer the mushrooms to the skillet with buckwheat, and add the chopped herbs.
Step 10
Stir and serve immediately.
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