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Mushroom and Buckwheat Stew
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Source: https://recipheon.com/en/recipes/main-dishes/mushroom-and-buckwheat-stew
About this recipe
Mushroom and buckwheat stew is a filling meatless meal made with mushrooms, buckwheat groats, onion, carrot, and cream. After sautéing, the mushrooms have a deeper, bolder flavor, while buckwheat pairs well with the creamy sauce and vegetables. Carrot gently mellows the dish, and cream brings the ingredients together in a simple, home-style stew. This is a good buckwheat-based meal when you want something substantial made with readily available ingredients.
Ingredients
300 g mushrooms
120 g buckwheat groats
1 onion
1 carrot
150 ml cream
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the buckwheat groats for 12–15 minutes in the amount of water specified on the package, until tender but still retaining their grain texture. Drain if necessary and cover. Peel and finely chop the onion, slice the cleaned mushrooms, and coarsely grate the peeled carrot.
Heat the oil in a wide frying pan over medium heat. Cook the onion for 2–3 minutes, stirring, until soft and translucent but not yet browned.
Add the mushrooms and grated carrot. Cook for 5–7 minutes, stirring regularly and spreading the mushrooms across the base. Let the released water evaporate before adding the cream. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then stir.
Reduce the heat to low and pour in the cream. Simmer for 3–4 minutes, stirring along the bottom, until the sauce is uniform and lightly coats the mushrooms and the carrot is tender. Avoid a vigorous boil, which would reduce the sauce too much.
Divide the buckwheat between four plates and top with the mushrooms, carrot and all the sauce. Serve immediately, before the buckwheat absorbs the creamy part of the dish.
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