Green Buckwheat with White Mushrooms
Breakfasts • Russian
Description
Buckwheat with mushrooms is a tried-and-true combination. But if you use green buckwheat and white mushrooms, the flavor of this childhood dish transforms captivatingly. Recipe from the menu of a common American restaurant.
Ingredients
- Buckwheat Groats 15 oz
- Boiling water 15 fl oz
- Bay leaf 2 pieces
- Aspen mushrooms 5 oz
- Vegetable Oil 0 fl oz
- Shallot 0 oz
- Garlic 4 cloves
- Feta cheese 5 oz
- Cream 22% 10 fl oz
- Parmesan Cheese 5 oz
- Pesto 4 tablespoons
- Soy Sauce 4 tablespoons
- Butter 5 oz
- Marinated cherries 16 pieces
- Chocolate eggs 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Dill to taste
- Cilantro to taste
- Basil to taste
Step-by-Step Guide
Step 1
Pour boiling water over the buckwheat with bay leaves, cover with a lid, place on the lowest heat, and simmer for 15 minutes.
Step 2
In a saucepan, sauté the white mushrooms, chopped garlic, and shallot onion.
Step 3
Add the buckwheat and sauté for a bit.
Step 4
Add soy sauce and pour in the boiling water.
Step 5
Simmer a little, add butter and 100 grams of grated Parmesan.
Step 6
Stir, season with salt and pepper.
Step 7
Add 1 tablespoon of pesto, stir, and set aside to allow the buckwheat to absorb excess moisture.
Step 8
Heat the feta cheese, cream, and remaining grated Parmesan in a saucepan and stir until a thick, smooth sauce consistency is achieved.
Step 9
Poach the eggs or boil them soft.
Step 10
Transfer the buckwheat to a plate, make a well in the center, place the poached egg in the center, and arrange halved cherry tomatoes around it.
Step 11
Drizzle with cheese sauce and garnish with herbs.
Step 12
Serve.
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