Buckwheat cutlets with champignons
6 servings
40 minutes
Buckwheat cutlets with mushrooms are a hearty and aromatic dish of Russian cuisine, perfect for a vegetarian diet. Historically, buckwheat holds a special place in Russian gastronomy due to its nutritional value and unique taste. In this recipe, buckwheat takes on a rich nutty flavor from pre-roasting, while mushrooms add softness and a mushroom aroma. Onions and herbs provide fresh and spicy notes, and spices allow for flavor adaptation to individual preferences. The cutlets are tender inside with an appetizing crust outside, and serving them with sour cream and herbs makes them even juicier. This is an excellent dish for everyday and festive tables that will impress with its harmonious taste and simplicity of preparation.
1
Roast raw, uncooked buckwheat for 8–10 minutes in a dry pan.
- Buckwheat groats: 1 glass
2
Then boil it. The buckwheat should not be overcooked.
- Buckwheat groats: 1 glass
3
Chop the mushrooms and onion finely. Sauté the onion and mushrooms in olive oil.
- Champignons: 10 pieces
- Onion: 1 head
4
Grind the cooked buckwheat in a blender.
5
Add fried mushrooms and onions there. Salt, pepper, and add any spices to taste. Mix everything.
- Champignons: 10 pieces
- Onion: 1 head
- Salt: 2 teaspoons
- Ground black pepper: to taste
- Spices: to taste
6
Add finely chopped greens.
- Green: 1 bunch
7
Shape the mixture into patties.
8
Fry on both sides for 7-10 minutes on low heat.
9
Serve with sour cream mixed with herbs.