Yaroslavl-Style Buckwheat with Mushrooms

Main Dishes | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Yaroslavl-Style Buckwheat with Mushrooms

Ingredients

Buckwheat Groats - 8.8 oz
Fresh Mushrooms - 8.8 oz
Water - 23 fl oz
Onion - 1 head
Sour Cream - 7.1 oz
Cheese Spread - 3.5 oz
Vegetable Oil - 3 spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, let's prepare the mushrooms. I prefer oyster mushrooms, but button mushrooms work well too. Rinse the mushrooms, cover them with water, and cook until done.

Step 2

Remove the cooked mushrooms and let them cool. Do not discard the broth — we will use it to cook the buckwheat.

Step 3

Pour the buckwheat with mushroom broth in the usual proportions (I always use a ratio of 1 part buckwheat to 2 parts liquid) and cook it in the usual way, seasoning with salt to taste during the process.

Step 4

Chop a small onion and the mushrooms. I cut the mushrooms into medium pieces—not too finely, but not too large either. In vegetable oil, first sauté the onion until golden brown, then add the chopped mushrooms. Season with salt and pepper to taste.

Step 5

While the buckwheat and mushrooms are sizzling on the stove, grate some hard cheese (to your taste).

Step 6

Once the buckwheat is cooked, top it with the sautéed mushrooms and onions, sprinkle with grated cheese, and add a dollop of sour cream on top (the fat content is up to your preference).

Step 7

Wrap the pot in a towel and let the porridge 'rest' for about 10 minutes (the original recipe suggested placing it in the oven, but in my opinion, that's unnecessary).