Buckwheat casserole with fresh mushrooms

4 servings

30 minutes

Buckwheat casserole with fresh mushrooms is a cozy dish of Russian cuisine filled with the warmth of home. Buckwheat, revered for its health benefits, takes on a tender, rich texture here thanks to the combination with butter and sour cream. Fresh mushrooms add an earthy aroma that transforms the casserole into a gourmet treat. Baking gives the dish an appetizing crust, creating a harmony of flavors. This casserole is perfect for a family lunch or dinner and pairs wonderfully with vegetables or a light salad. Historically, buckwheat was an important part of Russian cuisine and was called the 'queen of grains,' while the combination with mushrooms is a tradition that comes from nature's forest gifts.

Energy value per serving

• Calories: 373.1
• Proteins: 11.4g
• Fats: 18.1g
• Carbohydrates: 43.6g

Ingredients

• Buckwheat groats: 1 glass
• Fresh mushrooms: 500 g
• Sour cream: 5 tbsp
• Butter: 2 tbsp

Cooking steps

1. Cook crumbly buckwheat porridge, add sautéed fresh mushrooms, melted butter, sour cream, mix well, place in a pan or pot, and bake in the oven for 20-30 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Fresh mushrooms: 500 g
   • Butter: 2 tablespoons
   • Sour cream: 5 tablespoon