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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
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
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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