Buckwheat with mushrooms and white sauce

3 servings

30 minutes

Buckwheat with mushrooms and white sauce is a classic dish of Russian cuisine that combines simplicity and sophistication of flavor. Buckwheat groats, with their nutty undertone, perfectly complement the tender, aromatic mushrooms soaked in a creamy sauce with hints of Italian herbs. Historically, buckwheat was a staple food in Rus', symbolizing home comfort and satiety. The mushrooms add forest freshness and richness. The white sauce made from cream and flour gives the dish softness and a creamy texture, binding all the ingredients into a harmonious ensemble. This dish is perfect for both everyday family dinners and cozy evenings with loved ones when you crave something soulful and warming.

Energy value per serving

• Calories: 402
• Proteins: 11.8g
• Fats: 15.4g
• Carbohydrates: 58.9g

Ingredients

• Frozen honey mushrooms: 300 g
• Cream 20%: 0.8 glass
• Wheat flour: 2 tbsp
• Salt: to taste
• Onion: 1 pc
• Buckwheat groats: 200 g
• Italian Herb Blend: to taste

Cooking steps

1. Put the buckwheat to boil (I took it in bags for convenience).

   Required ingredients:

   • Buckwheat groats: 200 g

2. Fry the onion until golden brown. Add the mushrooms to the onion. Fry, add water, and simmer for about 15-20 minutes (the water should not evaporate completely).

   Required ingredients:

   • Onion: 1 piece
   • Frozen honey mushrooms: 300 g

3. Pour room temperature cream into a mug, add 2 tablespoons of flour, seasoning, and salt. Mix and pour over the mushrooms. Simmer, stirring, for 7-10 minutes.

   Required ingredients:

   • Cream 20%: 0.8 glass
   • Wheat flour: 2 tablespoons
   • Salt:  to taste
   • Italian Herb Blend:  to taste

4. Put mushrooms on the buckwheat.