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.
1
Cook crumbly buckwheat porridge.
- Buckwheat groats: 1.5 glass
2
Cut the mushrooms into cubes.
- Mushrooms: 200 g
3
Fry finely chopped onion in oil together with mushrooms.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
- Mushrooms: 200 g
4
Combine the porridge, mushrooms, beaten egg, season with salt and pepper, and mix.
- 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.
- Vegetable oil: 1 tablespoon
