Buckwheat in our family love very much, and we eat it often. And the well-known buckwheat with mushrooms is also a frequent guest on our table. I added a little aromatic herbs and Golden crispy onions. It turned out very juicy and fragrant!
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 glass Buckwheat
- 300 gram Champignons
- 1 piece Onion
- 3 tablespoons Flour
- 2 tablespoons Sour cream
- 1 glass Water
- 4 twigs Thyme
- 50 gram Butter
- Vegetable oil
- Salt
Ingredients
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Instructions
- Buckwheat boil until ready according to the instructions on the package.
- Add butter. I do not regret buckwheat oil. Porridge oil will not spoil.
- Onions cut into cubes.
- Roll in flour (2 tbsp.)
- Fry in boiling oil until crispy.
- That's the onions we got.
- Mushrooms we shall cut fairly large.
- Fry with vegetable oil for about 10 minutes.
- Add sour cream.
- Thyme leaves. Let's put it out for a few minutes. In water, stir thoroughly the remaining flour and salt. Pour into the mushrooms and stirring to simmer until thick sauce. Poperchit. Remove from heat.
- Mix buckwheat with mushrooms. Put on plate. Top liberally sprinkle with onions.
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