Buckwheat with Mushroom Sauce
Main Dishes • Russian
Description
Salt, black pepper, French herbs – to taste.
Ingredients
- Buckwheat 1 cup
- Carrot 1 piece
- Water 2 cups
- Cream 5 fl oz
- Onion 2 pieces
- Champignon Mushrooms 6 pieces
- Garlic 4 cloves
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
First, rinse the buckwheat and sort it if necessary.
Step 2
Pour a little vegetable oil into a heated frying pan and add the rinsed buckwheat on top, frying for 5 minutes.
Step 3
Grate the carrot on a coarse grater, add it to the buckwheat, and fry them together over medium heat for another 7 minutes.
Step 4
Add 2 cups of water, salt to taste, cover with a lid, and let it simmer on low heat until fully cooked.
Step 5
While the buckwheat is cooking, start on the sauce. Finely chop the onion and cut the mushrooms into medium pieces.
Step 6
Pour vegetable oil (about 3 tablespoons) into a pot and add the onion, sautéing it lightly to soften. Then add the mushrooms. Season with salt, pepper, and add French herbs.
Step 7
When the mushrooms are well sautéed, add the cream and chopped garlic. Let it simmer on low heat for about 5 minutes, then add a dessert spoon of flour to thicken slightly. After another three minutes, turn it off. Serve together, pouring the sauce over the buckwheat, and optionally sprinkle with herbs on top.
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