Buckwheat with champignons
2 servings
30 minutes
A go-to recipe when you're exhausted and need to cook something quickly for dinner. You're especially lucky if you have some yesterday's buckwheat in the fridge. All you have to do is fry the champignons with onions for a couple of minutes, mix with porridge, sprinkle with herbs, heat and serve. One of the most popular user recipes on our site, which can be decorated endlessly by adding soy sauce, thyme, rosemary or mixing the champignons with porcini mushrooms.
1
Rinse the buckwheat well under cold water. Add a cup of water and bring to a boil. Once the water boils, reduce the heat and cover. Cook for about 10 minutes or until the water evaporates.
- Buckwheat groats: 1 glass
2
Meanwhile, sauté the chopped onion until golden brown. Add the chopped mushrooms to the onion and cook for another 3-5 minutes.
- Onion: 0.5 head
- Button mushrooms: 200 g
3
Add salt, pepper, and spices.
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
4
Now you can add the cooked buckwheat and cook for another 2 minutes.
- Buckwheat groats: 1 glass
5
Serve with salad or fresh vegetables.
