Bakery products

Buckwheat casserole with mushrooms


Ingredients for making buckwheat casserole with mushrooms

  1. Buckwheat groats 1.5 cups
  2. Champignons 1.5 kilograms
  3. Onion one piece
  4. Eggs 2 pieces
  5. Butter 3 tablespoons
  6. Sour cream 100 grams
  7. Spices to taste
  • Main ingredients: Mushrooms, Buckwheat
  • Serving 4 servings
  • World Cuisine

Inventory:

Frying Pan, Stove, Knife

Making buckwheat casserole with mushrooms:

Step 1: take buckwheat.

To begin with, you should cook loose buckwheat porridge. Every mistress has her secrets here. You can pour one glass of buckwheat in two glasses of water and cook over low heat with the lid closed until the liquid evaporates completely. There is another way to obtain crumbly porridge: in a dry frying pan, calcine one and a half glasses of buckwheat. After that, boil the cereal with three glasses of water, a small piece of butter, 50 grams, not more, and a teaspoon of salt. The first method is convenient when you have very little time to cook and it takes almost a second to count. Nevertheless, I dare to recommend you a second method of preparation, which will give more nutritious and interesting buckwheat porridge. I want to caution you in that the calcined cereal should be poured into boiling water carefully, the water begins to foam very much and can run away.

Step 2: take the mushrooms.

In the meantime, I clean and cut mushrooms. I tried to cook this dish with honey mushrooms, but my family and I more like mushrooms. All the same, honey mushrooms go well with fried potatoes. In many stores you can buy frozen mushrooms, the advantage of which is that they do not have to be cleaned. As you can see from the photo, I took advantage of the fresh mushrooms that my mother-in-law periodically supplies to me, encouraging my desire to cook healthy dishes.

Step 3: take the pan.

In a pan with a thick bottom, add butter, chopped onions, spices to taste (usually salt or pepper, but garlic can be added if desired).

Step 4: mix with the mushrooms.

As soon as the mixture with mushrooms is ready, give it time to cool and put in buckwheat porridge. Add beaten eggs and sour cream there. To prevent eggs from clotting, buckwheat porridge and mushrooms should be given enough time to allow them to cool. Add sour cream, following your taste preferences, but, in my humble opinion, it gives an amazingly gentle taste to the casserole. We mix everything thoroughly, do not forget to taste it, suddenly you need to add some more salt or pepper, put the resulting mixture into a detachable form.

Step 5: bake in the oven.

Preheat the oven to 180-200 degrees, put the casserole in it and bake for about 20-25 minutes. As soon as I make sure that the casserole is ready, I take it out of the oven and let it cool.

Step 6: Serve the buckwheat casserole with mushrooms.

And now the most pleasant step begins, which, most often, I spend in the presence of impatient households: we cut a casserole, decorate it and sit down to dinner. Enjoy your meal!

Recipe Tips:

- - After cooking, grease the casserole with vegetable oil, cut into portions, put on the most beautiful dish and serve only hot.

- - Buckwheat casserole with mushrooms is not only very tasty, but also helps people on a diet.

- - Casserole is eaten with sour cabbage soup, broth and black tea.