Buckwheat with Mushrooms in Tomato Sauce Recipe
Buckwheat porridge with tomato sauce is a great alternative to a light dinner. Cooking it can become a delicious dish. The taste is mushroom, spicy. It can be served as an independent dish, or as a side dish. It can be served in the form of cutlets and pickles.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Here is clearly the entire list of products.
  2. Cut carrots and onions into small cubes.
  3. Cut the mushrooms arbitrarily and, again, I cut them smaller.
  4. And tomatoes in the same place. Also cubes, not so small.
  5. Now take a deep frying pan (+ a little vegetable and butter) and fry carrots and onions in it for 3 minutes on high heat.
  6. Add the mushrooms and simmer for 2 minutes (the fire can be slightly reduced). I had champignons, but I think that with other fragrant mushrooms (like white ones) it will turn out no worse (and maybe even better!).
  7. Add the tomatoes and simmer for 2 minutes.
  8. The final step: add washed buckwheat, browned tomatoes, water, herbs. Add salt and pepper to taste, mix everything together. Cover with a lid, reduce the heat (I cooked for three, I have a maximum of 9) and cook / simmer for about 20 minutes.
  9. After cooking, let the porridge brew for 10-15 minutes (do not open the lid!). It turns out to be such a wonderful mess. I use it as a side dish, and I eat it just like that – it’s very, very tasty and fragrant!
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