Buckwheat with mushrooms and baked pumpkin
4 servings
40 minutes
Denis Krupenya, chef of Bambule, shared the recipe with us.
Calories287.9kcal
Proteins7.8grams
Fats11.8grams
Carbohydrates42.4grams
Buckwheat groats
200
g
Button mushrooms
150
g
Onion
100
g
Garlic
10
g
Pumpkin
300
g
Vegetable oil
40
ml
Cumin
to taste
Salt
to taste
Ground black pepper
to taste
1
Boil buckwheat in salted water.
- Buckwheat groats: 200 g
2
Peel the pumpkin, cut it into medium cubes, and bake in the oven at 200 degrees for 30 minutes.
- Pumpkin: 300 g
3
Slice the mushrooms, and chop the onion and garlic into small cubes.
- Button mushrooms: 150 g
- Onion: 100 g
- Garlic: 10 g
4
Fry onion, garlic, and mushrooms in vegetable oil in a pan.
- Onion: 100 g
- Garlic: 10 g
- Button mushrooms: 150 g
- Vegetable oil: 40 ml
5
Mix mushrooms with buckwheat and pumpkin. Season with salt, pepper, and cumin.
- Button mushrooms: 150 g
- Buckwheat groats: 200 g
- Pumpkin: 300 g
- Cumin: to taste
- Salt: to taste
- Ground black pepper: to taste
