Buckwheat with mushrooms
Description
The base of the mushroom sauce consists of mushrooms, cream, and sautéed onions. I added carrots and tomato paste to give it a delicate reddish tint. However, the classic white sauce also pairs wonderfully with buckwheat and is even quicker to prepare. While simmering the sauce, you can add a few bay leaves if you enjoy their aroma.
Instructions
- 1
Step 1
Bring water to a boil and add a little salt. As soon as the water boils, add the rinsed buckwheat and cook until done. Buckwheat is usually cooked for about 20 minutes.
- 2
Step 2
Peel the onion and cut it into small pieces. Peel the carrot and grate it on a coarse grater or finely chop. Heat vegetable oil in a frying pan and sauté the carrot with the onion until soft and golden. Then add the washed and finely chopped mushrooms. Cover the pan and simmer over low heat.
- 3
Step 3
Now it's time to add cream and tomato paste to the future sauce. Then add salt and black pepper to taste. Add finely chopped parsley as well. Simmer the sauce until the cream reduces by half.
- 4
Step 4
Drain the water from the buckwheat groats and place them onto plates. 100 grams of groats is enough for 2 servings. Pour the sauce over the groats. Add fresh vegetables to taste. To allow the buckwheat to absorb the mushroom sauce, mix the dish well before eating.