Buckwheat with chanterelles and onions
Description
The recipe won't take much time. Here is a simple way to prepare buckwheat with chanterelles and onions. Place washed buckwheat into a casserole dish and pour boiling water or hot water over it; let it soak for 20–30 minutes. Sauté onions and carrots in a pan with spices. Separately, fry the chanterelles. Transfer the mushrooms and vegetables to the buckwheat, add butter and seasonings to taste. Bake the dish in the oven until fully cooked, then sprinkle with chopped fresh herbs before serving. Serve hot. Enjoy!
Instructions
- 1
Step 1
Rinse the buckwheat and transfer it into the casserole dish in which the dish will be baked. Pour hot water over the buckwheat, 2 cm above the grain level. Cover with a lid and let the buckwheat soak for 20–30 minutes. Meanwhile, grate the carrot on a grater and slice the onion into half-rings.
- 2
Step 2
Heat vegetable oil in a frying pan and sauté the onion and carrot in it. Cook until the vegetables are soft, then add the spices at the end.
- 3
Step 3
Sauté the washed chanterelles for 5 minutes in vegetable oil, stirring constantly.
- 4
Step 4
Add the carrots, onions, and mushrooms to the swollen buckwheat. Pour in another 100 ml of hot water. Season with salt to taste and add slices of butter. Place the dish in the oven for 15 minutes at 180 degrees.
- 5
Step 5
Sprinkle the finished dish with chopped herbs.