Green buckwheat with mushrooms and sauce
4 servings
45 minutes
The recipe was shared by Ilya Blagoveshchensky, brand chef of the Sapiens restaurant.
1
Chop 100 grams of onion into small cubes and sauté it in a heated pan for about 3 minutes.
- Onion: 220 g
2
Wash 200 grams of mushrooms and cut them into equal pieces. Add to the pan with onions and add thyme.
- Champignons: 400 g
- Thyme: 2 sprigs
3
Fry for 4-5 minutes until golden brown over medium heat.
4
Add heavy cream and mix well. Bring to a boil, season with salt and pepper.
- Heavy cream: 300 g
- Salt: to taste
- Ground black pepper: to taste
5
Remove from heat and pour the sauce into a tall glass. Blend until smooth. The sauce is ready.
6
Next is caramelized onion. Slice the red onion into half rings and sauté over medium heat, stirring occasionally. When the onion changes color, add wine, stir and evaporate it while gradually adding cane sugar and stirring constantly.
- Red onion: 100 g
- White wine: 35 ml
- Cane sugar: 20 g
7
When all the sugar dissolves in the onion, turn off the heat, transfer the onion to parchment, and let it cool.
8
Rinse the buckwheat, transfer it to a pot, and pour boiling water 1 centimeter above the grains. Cover with a lid and cook on medium heat for 10-14 minutes.
- Green buckwheat: 520 g
9
Wash, clean, and chop 120 grams of onion, white mushrooms, and 200 grams of champignons randomly. Fry over medium heat until golden brown.
- Onion: 220 g
- White mushrooms: 160 g
- Champignons: 400 g
10
Add buckwheat to the pan with mushrooms and onions and mix. Season with salt and pepper to taste.
- Green buckwheat: 520 g
- Salt: to taste
- Ground black pepper: to taste
11
Assemble the dish. In a bowl, place buckwheat with mushrooms, and drizzle with mushroom sauce on the side. Garnish with dill florets, green onions, and parsley leaves.
- Green onions: 4 g
- Parsley: 4 g
- Dill: 4 g
12
To serve.