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
Servings: 4
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, and prepare the onion, carrot, and mushrooms for sautéing.
Heat the oil in a skillet and sauté the onion for 2–3 minutes, until translucent.
Add the mushrooms and carrot and cook for another 5–7 minutes, until the excess liquid has evaporated. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Pour in the cream and simmer for 3–4 minutes, until a mild, creamy sauce forms.
Serve immediately with the cooked buckwheat, while the stew is hot and creamy.
Estimated nutrition
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