Buckwheat with Mushrooms and Golden Onions Recipe
Buckwheat is very popular in our family, and we often eat it. And the well-known buckwheat porridge with mushrooms is also a frequent guest on our table. I added some fragrant herbs and golden-crispy onions. It turned out very juicy and fragrant!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Boil the buckwheat until cooked according to the instructions on the package.
  2. Add the butter. I do not regret buckwheat oil. You can’t spoil porridge with butter.
  3. Cut the onion into cubes.
  4. Roll in flour (2 tbsp.)
  5. Fry in boiling oil until crisp.
  6. This is the bow we have.
  7. Cut the mushrooms quite large.
  8. Fry in vegetable oil for about 10 minutes.
  9. Add sour cream.
  10. Thyme leaves. Let’s put it out for a few minutes. Mix the remaining flour and salt thoroughly in the water. Pour in the mushrooms and, stirring, simmer until the sauce thickens. Pepper it. Remove from the heat.
  11. Mix buckwheat with mushrooms. Put it on a plate. Sprinkle onion liberally on top.
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