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Green buckwheat with mushrooms and parmesan

2 servings

60 minutes

The recipe was shared with us by Yuri Manchuk, chef of the Charlie restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

582.4

kcal

18.3g

grams

29.6g

grams

63.8g

grams

Ingredients

2servings

Green (raw) buckwheat groats

150

g

Parmesan (Parmigiano Reggiano)

20

g

Button mushrooms

50

g

Oyster mushrooms

50

g

40

g

20

g

20

g

5

g

200

g

20

g

Heavy cream 35% fat

50

ml

Cooking steps

1
Mix sour cream, sugar, and cream, and place in the freezer for at least 4 hours.
Required ingredients:
1. Sour cream: 200 g
2. Sugar: 20 g
3. Heavy cream 35% fat: 50 ml

2
Boil green buckwheat until al dente.
Required ingredients:
1. Green (raw) buckwheat groats: 150 g

3
Sauté onions, celery, and mushrooms in butter over medium heat until golden brown. Set aside a small portion of mushrooms for plating.
Required ingredients:
1. Onion: 20 g
2. Celery: 20 g
3. Button mushrooms: 50 g
4. Oyster mushrooms: 50 g
5. Chanterelles: 40 g

4
Add green buckwheat and parmesan to the pan with mushrooms and mix thoroughly.
Required ingredients:
1. Green (raw) buckwheat groats: 150 g
2. Parmesan (Parmigiano Reggiano): 20 g

5
Serve the dish on a plate. Sprinkle with grated parmesan, dill, fried mushrooms, and pieces of sweet frozen sour cream on top.
Required ingredients:
1. Parmesan (Parmigiano Reggiano): 20 g
2. Dill: 5 g
3. Button mushrooms: 50 g
4. Sour cream: 200 g

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