English35 min
Buckwheat with mushrooms
Buckwheat, mushrooms, and onion. A plate that fills you without fuss.
by North Pantry
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
229
Calories
915 kcal in this batch
Protein
8.6 g
Fat
7.4 g
Carbs
36.7 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Rinse the buckwheat. Cover it with boiling salted water and cook on low about 15 minutes, until the water is gone.
- 2
Slice the onion and fry it in the butter until gold.
- 3
Add the mushrooms. Fry until their juice cooks off and the edges brown.
- 4
Garlic at the very end, half a minute.
- 5
Fold into the buckwheat, dill on top. Let it sit under the lid.
Cook's notes
Don't stir the buckwheat. Cover it and leave it five minutes off the heat.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
No ratings yet.
Ratings are part of Savor+.
Comments
No comments yet. Be the first to report back.