Green buckwheat with mushrooms and parmesan

2 servings

60 minutes

The recipe was shared with us by Yuri Manchuk, chef of the Charlie restaurant.

Energy value per serving

• Calories: 582.4
• Proteins: 18.3g
• Fats: 29.6g
• Carbohydrates: 63.8g

Ingredients

• Green buckwheat: 150 g
• Parmesan cheese: 20 g
• Champignons: 50 g
• Oyster mushrooms: 50 g
• Chanterelles: 40 g
• Celery: 20 g
• Onion: 20 g
• Dill: 5 g
• Sour cream: 200 g
• Sugar: 20 g
• Cream 35%: 50 ml

Cooking steps

1. Mix sour cream, sugar, and cream, and place in the freezer for at least 4 hours.

   Required ingredients:

   • Sour cream: 200 g
   • Sugar: 20 g
   • Cream 35%: 50 ml

2. Boil green buckwheat until al dente.

   Required ingredients:

   • Green buckwheat: 150 g

3. Sauté onions, celery, and mushrooms in butter over medium heat until golden brown. Set aside a small portion of mushrooms for plating.

   Required ingredients:

   • Onion: 20 g
   • Celery: 20 g
   • Champignons: 50 g
   • Oyster mushrooms: 50 g
   • Chanterelles: 40 g

4. Add green buckwheat and parmesan to the pan with mushrooms and mix thoroughly.

   Required ingredients:

   • Green buckwheat: 150 g
   • Parmesan cheese: 20 g

5. Serve the dish on a plate. Sprinkle with grated parmesan, dill, fried mushrooms, and pieces of sweet frozen sour cream on top.

   Required ingredients:

   • Parmesan cheese: 20 g
   • Dill: 5 g
   • Champignons: 50 g
   • Sour cream: 200 g