Buckwheat baked with mushrooms

4 servings

40 minutes

Buckwheat baked with mushrooms is a cozy dish of European cuisine, infused with the warmth of home. Buckwheat groats, valued for their nutrition and aroma, harmoniously combine with tender mushrooms and golden onions to create a rich, earthy flavor. Beaten eggs add softness and a binding texture to the casserole, while light baking gives it an appetizing golden crust. This dish can be served as a standalone meal topped with herbs and sour cream or as a side to meat dishes. Buckwheat with mushrooms warms the soul on cool evenings, reminding us of the traditions and simplicity of true home cooking.

Energy value per serving

• Calories: 400.2
• Proteins: 14.6g
• Fats: 10.4g
• Carbohydrates: 71.6g

Ingredients

• Buckwheat groats: 1.5 glass
• Mushrooms: 200 g
• Vegetable oil: 1 tbsp
• Onion: 1 pc
• Chicken egg: 2 pc
• Salt: to taste

Cooking steps

1. Cook crumbly buckwheat porridge.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

2. Cut the mushrooms into cubes.

   Required ingredients:

   • Mushrooms: 200 g

3. Fry finely chopped onion in oil together with mushrooms.

   Required ingredients:

   • Onion: 1 piece
   • Vegetable oil: 1 tablespoon
   • Mushrooms: 200 g

4. Combine the porridge, mushrooms, beaten egg, season with salt and pepper, and mix.

   Required ingredients:

   • Buckwheat groats: 1.5 glass
   • Mushrooms: 200 g
   • Chicken egg: 2 pieces
   • Salt:  to taste

5. Place the mixture in a greased pan and bake for 10-15 minutes at 200 degrees.

   Required ingredients:

   • Vegetable oil: 1 tablespoon