Green Buckwheat with Mushrooms and Parmesan
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
2
Description
This recipe was shared with us by John Smith, the head chef of The Gourmet Kitchen.
Ingredients
- Buckwheat Groats - 5.3 oz
- Parmesan Cheese - 0.7 oz
- Champignons - 1.8 oz
- Oyster Mushrooms - 1.8 oz
- Pickled Chanterelles - 1.4 oz
- Celery salt - 0.7 oz
- Onion - 0.7 oz
- Dill - 0.2 oz
- Sour Cream - 7.1 oz
- Sugar - 0.7 oz
- 10% cream - 1 fl oz
Step by Step guide
Step 1
Mix the sour cream, sugar, and cream, then place in the freezer for at least 4 hours.
Step 2
Cook the green buckwheat until al dente.
Step 3
Sauté the onions, celery, and mushrooms in butter over medium heat until golden brown. Set aside a small portion of the mushrooms for garnish.
Step 4
Add the green buckwheat and Parmesan cheese to the skillet with the mushrooms, and mix thoroughly.
Step 5
Serve the dish on a plate. Top with grated Parmesan cheese, dill, sautéed mushrooms, and pieces of sweet frozen sour cream.
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