Stewed buckwheat with mushrooms
4 servings
80 minutes
Stewed buckwheat with mushrooms is a fragrant dish of Russian cuisine filled with depth of flavor and homely comfort. Buckwheat soaked in rich mushroom aroma acquires a tender texture, while golden-fried mushrooms, onions, and carrots add sweet notes. The dish is cooked slowly in the oven, giving it special softness and richness. Historically, such dishes were prepared in Russian ovens where they slowly cooked through, filling the home with warmth and the scents of nature. Stewed buckwheat is perfect for a family dinner or vegetarian meal, combining simplicity and sophistication. It can be served as a standalone dish or as an accompaniment to meat alongside fresh vegetables and herbs.
1
Sort the buckwheat, rinse in cold water, transfer to a pot, pour boiling water over it, and cover with a lid while setting aside.
- Buckwheat groats: 1 glass
- Boiling water: 2 glasss
2
Fry the mushrooms until golden with onion and grated carrot.
- Mushrooms: 400 g
- Onion: 1 piece
- Carrot: 1 piece
3
Preheat the oven to 180 degrees.
4
Place buckwheat with water in a heat-resistant dish, distribute the mushrooms along with the oil they were fried in on top, cover the dish with a lid or wrap it in foil.
- Buckwheat groats: 1 glass
- Mushrooms: 400 g
- Salt: to taste
5
Put in the oven for 1 hour.
