Buckwheat with Mushrooms
A very tasty, healthy and filling food - I also wrote about buckwheat and posted How to Cook Buckwheat. Now I start with this buckwheat recipe, because we are still fasting, and it is very important to eat properly and healthily.
During this time, while the buckwheat is boiling for 30-40 minutes - cook the mushrooms. Clean, wash, then cut the slices and put them in oil in a larger pan. Stir periodically and let it begin to brown.
Peel, wash and finely chop the onion - add it to the mushrooms as they begin to brown. Stir and let it simmer together over medium heat.
They are ready when the onion softens and browns slightly, add a little salt, dried herbs, mix and let it simmer until the buckwheat is ready.
Then add boiled buckwheat over the mushrooms, if you are not fasting you can add a small piece of butter.
Mix carefully (do not overdo the mixture so as not to make porridge) the whole composition, taste the salt, and leave for another 10-15 minutes on low heat, under the lid to penetrate all the flavors.
Usually buckwheat is served hot, as a main course or garnish with other cranes, and goes perfectly with any favorite pickle.
Good appetite!
