Buckwheat with mushrooms and white sauce
3 servings
30 minutes
Buckwheat with mushrooms and white sauce is a classic dish of Russian cuisine that combines simplicity and sophistication of flavor. Buckwheat groats, with their nutty undertone, perfectly complement the tender, aromatic mushrooms soaked in a creamy sauce with hints of Italian herbs. Historically, buckwheat was a staple food in Rus', symbolizing home comfort and satiety. The mushrooms add forest freshness and richness. The white sauce made from cream and flour gives the dish softness and a creamy texture, binding all the ingredients into a harmonious ensemble. This dish is perfect for both everyday family dinners and cozy evenings with loved ones when you crave something soulful and warming.
1
Put the buckwheat to boil (I took it in bags for convenience).
- Buckwheat groats: 200 g
2
Fry the onion until golden brown. Add the mushrooms to the onion. Fry, add water, and simmer for about 15-20 minutes (the water should not evaporate completely).
- Onion: 1 piece
- Frozen honey mushrooms: 300 g
3
Pour room temperature cream into a mug, add 2 tablespoons of flour, seasoning, and salt. Mix and pour over the mushrooms. Simmer, stirring, for 7-10 minutes.
- Cream 20% fat: 0.8 glass
- Wheat flour: 2 tablespoons
- Salt: to taste
- Italian herb blend: to taste
4
Put mushrooms on the buckwheat.
