Hearty Buckwheat and Mushrooms Recipe

Surprisingly simple, a godsend for a hearty lunch! Buckwheat with champignons is an excellent option for a Lenten lunch or dinner. You can also use the dish as a hearty side dish. The traditional recipe of Russian cuisine will appeal to many people.
cook time: 40 min
Gavin Tanner
Hearty Buckwheat and Mushrooms Recipe

Nutrition Facts (per serving)

87
Calories
3g
Fat
13g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 cup
Carrot 1 pc
Vegetable oil 20 g
Champignon 250 g
Dry spices to taste
Buckwheat 1 cup

Recipe instructions

Step 1

Step 1
How to make buckwheat with champignons and onions in a frying pan? Prepare the necessary ingredients for this. Instead of champignons, you can use any other mushrooms.

Step 2

Step 2
The first step is to boil the buckwheat. Rinse the cereal several times in cold water, then drain all the water from it. Fill the buckwheat with water in a ratio of 1:2 and put on fire. Bring to a boil. Turn the heat to low and simmer covered for 7-10 minutes. During this time, the cereal will increase in size and absorb all the water.

Step 3

Step 3
While the cereal is cooking, peel the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Step 4

Step 4
Wash the champignons thoroughly to remove dirt and cut into slices.

Step 5

Step 5
Pour a little vegetable oil into a hot frying pan and fry the carrots and onions for 1-2 minutes over low heat. The vegetables will become softer.

Step 6

Step 6
Add chopped mushrooms to the pan. Stir. Fry everything together for another 4-5 minutes. Salt it a little. You can add ground pepper or aromatic herbs.

Step 7

Step 7
By this time, the buckwheat will be ready. With the right proportions, it turns out crumbly, but not boiled.

Step 8

Step 8
Place the buckwheat in the pan with the mushrooms. Stir and heat everything together for 2-3 minutes.

Step 9

Step 9
Remove the pan from the heat. Place the buckwheat with champignons, onions and carrots on plates and serve hot. Bon appetit!

Additional rubrics

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