Buckwheat stewed with mushrooms
4 servings
50 minutes
Buckwheat stewed with mushrooms is a traditional Russian dish infused with the aroma of forest mushrooms and homey comfort. The combination of nutty buckwheat groats with tender mushrooms, sweet carrots, and spicy onions creates a harmonious and deep flavor. Historically, buckwheat was a staple in Russia, valued for its nutrition and accessibility. Stewing in the oven allows the grains to reveal their texture while the vegetables fully release their juices. The dish is perfect as a standalone lunch or as a side to meat and vegetable dishes, and its richness makes it an excellent choice for a cozy family dinner. It is best served hot with herbs and creamy butter to enhance the flavor nuances.
1
Peel the onion and chop it finely.
- Onion: 1 piece
2
Peel the carrot and chop it finely.
- Carrot: 1 piece
3
Slice the mushrooms into flat pieces to taste.
- Fresh mushrooms: 400 g
4
Preheat the oven to 180 degrees.
5
Prepare a glass of boiling water. Rinse the buckwheat, place it in a pot, pour boiling water over it, cover with a lid, and set aside.
- Water: 1 glass
- Buckwheat groats: 1 glass
6
Fry the mushrooms until golden with onions and carrots.
- Fresh mushrooms: 400 g
- Onion: 1 piece
- Carrot: 1 piece
7
Transfer the buckwheat with water from the pot to the baking dish.
8
Place mushrooms and vegetables on the buckwheat along with the oil they were fried in.
- Fresh mushrooms: 400 g
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: to taste
9
Mix the contents of the form, cover with foil, and place in the oven for 30 minutes.