Buckwheat with Mushrooms

(217 votes)
Total Time Icon
Total time: 1 hour
Preparation Time Icon
Prep time: 30 min
Cooking Time Icon
Cook time: 30 min
Yield Icon
Enough for 6 people

🍓 Ingredients

3 Onions red
250 grams Buckwheat
as you like Sea salt
200 grams Oyster mushrooms
4 Spring onions
400 grams Mushrooms fresh
2 tablespoons Sunflower oil
1 bunch Parsley (depending on size)
as you like Pepper
1 teaspoon Thyme chopped
1 teaspoon Rosemary chopped
750 milliliters Salted water
200 grams Sour cream
80 milliliters Vegetable broth

🍽 Instructions

Roast the buckwheat in a dry, wide lidded pan, stirring, for 5 min. until brown. At the same time, boil 3/4 l salted water in a saucepan, pour over buckwheat, cover and cook over low heat for 5 min. Remove from heat and let swell for 10 min. Peel and dice onions. Wash spring onions and cut white end and green separately into rings.

Carefully clean oyster mushrooms and mushrooms with kitchen paper or mushroom brush and cut into 1/2 cm thick slices. Wash and chop the parsley. Saute the red onions and the whites of the scallions in oil for 2 – 4 min. Saute the mushrooms over medium heat until all the liquid has evaporated.

Sprinkle the mushrooms with rosemary, thyme and scallion greens. Season with sea salt and pepper. Add the broth, bring to a boil and mix with the sour cream. Serve together with the buckwheat.

📊 Nutrition Facts

Nutritional values per serving:

4 g
15 g
19 g

📝 Recipe Overview

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