Buckwheat with mushrooms
4 servings
30 minutes
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The birthplace of the popular cereal is somewhere on the border of modern India and Nepal, and it came to Russia from Byzantium, hence its name - buckwheat. We love it for its ease of preparation and cheapness, but buckwheat , frankly speaking, evokes a feeling of melancholy in those whose cookbook is limited to a couple of recipes with this wonderful cereal. But it gives so many ways to maneuver! You can make popcorn, risotto, soups, salads and much more from it. Buckwheat with mushrooms is one of the classic ways to use it, but no less boring: the finished dish can be sprinkled with parmesan or other fragrant cheese, you can add celery or fresh tomatoes - the composition of toppings is limited only by your imagination.
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