Green buckwheat with mushrooms and leeks
4 servings
25 minutes
Green buckwheat with mushrooms and leeks is a fragrant and nutritious dish of Russian cuisine that combines the rich flavor of mushrooms, the gentle sweetness of leeks, and the softness of green buckwheat. Unlike regular roasted buckwheat, green buckwheat has a more delicate taste and retains natural beneficial substances. Mushrooms add depth to the flavor while leeks provide a light spiciness. The finishing touch is cream cheese that gives the dish tenderness and a creamy texture. This dish is suitable for both everyday dinners and special occasions, harmonizing well with a glass of white wine or fresh bread. It can be served as a standalone dish or as a side to meat or poultry. Delicious, healthy, and warming – a truly cozy recipe!
1
Finely chop shallots and garlic, slice leeks into thin strips, and cut mushrooms (champignons, shiitake, or chanterelles) into arbitrary slices or also finely chop.
- Shallot: 1 head
- Garlic: 2 cloves
- Leek: 1 stem
- Mushrooms: 200 g
2
In a mixture of butter and olive oil over medium heat, sauté shallots and garlic, add buckwheat, stir, pour in boiling water, and simmer for ten minutes covered, then add leeks and mushrooms and simmer for another ten minutes. Then season with salt and pepper, mix in Philadelphia cream cheese, and serve.
- Shallot: 1 head
- Garlic: 2 cloves
- Green (raw) buckwheat groats: 200 g
- Chicken broth: 1 l
- Butter: 20 g
- Olive oil: 30 ml
- Leek: 1 stem
- Mushrooms: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Cream cheese (Philadelphia): 100 g
