Buckwheat with mushrooms

Image by Hans Braxmeier from Pixabay

Ingredients:

Dry buckwheat – 2 cups
Champignons – 400 g
Onion – 1 piece
Carrots – 1 piece
Vegetable oil – 30 ml
Salt, pepper – to taste

Cooking method:

  1. Wash, peel, and chop carrots and onions. Carrots can be grated or cut into small strips. Rinse the champignons, cut them into slices.
  2. Heat vegetable oil in a frying pan with high sides put onions and carrots, and fry until golden brown. At the end add mushrooms, salt, and pepper, mix.
  3. At this time, rinse the buckwheat and pour directly onto the mushrooms with vegetables. Smooth the surface and pour boiling water about a finger above the buckwheat level. Cover and simmer over low heat for 30-40 minutes until tender.
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