Yaroslavl style buckwheat with mushrooms
4 servings
40 minutes
Buckwheat Yaroslav style with mushrooms is a soulful Russian dish that combines the delicate texture of buckwheat, the aroma of forest mushrooms, and the spicy notes of cheese. The origins of this recipe go deep into Russian cuisine, where simple yet hearty dishes were the foundation of nutrition. Buckwheat cooked in mushroom broth acquires a rich flavor, while sautéed mushrooms with onions add special depth to it. The finishing touch is sour cream and melted cheese that make the dish soft and enveloping. This porridge is perfect for a cozy family dinner or lunch, providing warmth and richness. It embodies all the simplicity and richness of Russian gastronomy.
1
First, let's deal with the mushrooms. I prefer oyster mushrooms, but champignons are also good. The mushrooms need to be washed, soaked in water, and boiled until ready.
- Fresh mushrooms: 250 g
- Water: 700 ml
2
Remove the cooked mushrooms and let them cool. Do not pour out the broth - we will cook the buckwheat in it.
3
Pour buckwheat with mushroom broth in usual proportions (I always use buckwheat:liquid - 1:2) and cook in the usual way, adding salt to taste.
- Buckwheat groats: 250 g
- Water: 700 ml
- Salt: to taste
4
Chop a small onion and mushrooms. I cut the mushrooms medium - not to a mince, but not too large either. In vegetable oil, first fry the onion until golden, then add the chopped mushrooms. Season with salt and pepper to taste.
- Onion: 1 head
- Fresh mushrooms: 250 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
While the buckwheat and mushrooms are cooking on the stove, we grate hard cheese (to your taste) on a grater.
- Cheese: 100 g
6
When the buckwheat is ready, we place sautéed mushrooms with onions on top, sprinkle with grated cheese, and add sour cream on top (fat content is also your choice).
- Sour cream: 200 g
7
Wrap the pot with a towel and let the porridge 'rest' for about 10 minutes (the original recipe suggested putting it in the oven, but in my opinion, that's unnecessary).
- Buckwheat groats: 250 g