Buckwheat with mushroom gravy
6 servings
60 minutes
Buckwheat with mushroom sauce is a simple yet exquisite dish of Russian cuisine, known for its rich flavor and aroma. Buckwheat has held a special place in the diets of Slavic peoples for ages, celebrated for its nutritious and beneficial properties. In this recipe, buckwheat is roasted to acquire a nutty taste and then simmered with carrots to create a tender texture. The mushroom sauce made from champignons, cream, and garlic adds creaminess and depth of flavor, accented by hints of French herbs. Serving it with greens makes it even more appetizing and appealing. This dish is perfect for both a weekday dinner and a cozy family gathering, delighting with the harmonious combination of simple ingredients and rich aroma.
1
First rinse the buckwheat, sort it if necessary.
- Buckwheat groats: 1 glass
2
Pour some vegetable oil into a hot pan and add the rinsed buckwheat on top, frying for 5 minutes.
- Buckwheat groats: 1 glass
3
Grate the carrot on a coarse grater, add it to the buckwheat, and fry them together for another 7 minutes over medium heat.
- Carrot: 1 piece
4
Add 2 cups of water, salt to taste, cover with a lid, and leave on low heat until fully cooked.
- Water: 2 glasss
5
While the buckwheat is cooking, start on the sauce. For this, finely chop the onion and cut the mushrooms into medium pieces.
6
Pour vegetable oil (about 3 tablespoons) into a pot, add onion and sauté lightly to soften it. Then add mushrooms. Season with salt, pepper, and add French herbs.
- Onion: 2 pieces
- Button mushrooms: 6 pieces
7
When the mushrooms are well sautéed, add cream and chopped garlic. Let it simmer on low heat for about 5 minutes, then add a dessert spoon of flour to thicken slightly. After another three minutes, turn it off. Serve it together, pouring this sauce over buckwheat, and you can sprinkle some greens on top.
- Cream: 200 ml
- Garlic: 4 cloves
- Wheat flour: 1 tablespoon
