Green buckwheat with mushrooms and parmesan
2 servings
60 minutes
The recipe was shared with us by Yuri Manchuk, chef of the Charlie restaurant.
Calories582.4kcal
Proteins18.3grams
Fats29.6grams
Carbohydrates63.8grams
Button mushrooms
50
g
Oyster mushrooms
50
g
Chanterelles
40
g
Celery
20
g
Onion
20
g
Dill
5
g
Sour cream
200
g
Sugar
20
g
Heavy cream 35% fat
50
ml
1
Mix sour cream, sugar, and cream, and place in the freezer for at least 4 hours.
- Sour cream: 200 g
- Sugar: 20 g
- Heavy cream 35% fat: 50 ml
2
Boil green buckwheat until al dente.
- 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.
- Onion: 20 g
- Celery: 20 g
- Button mushrooms: 50 g
- Oyster mushrooms: 50 g
- Chanterelles: 40 g
4
Add green buckwheat and parmesan to the pan with mushrooms and mix thoroughly.
- Green (raw) buckwheat groats: 150 g
- 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.
- Parmesan (Parmigiano Reggiano): 20 g
- Dill: 5 g
- Button mushrooms: 50 g
- Sour cream: 200 g
