Buckwheat Kasha with Creamy Mushroom Gravy
Fluffy buckwheat served with a rich mushroom, onion, and cream gravy.
Ingredients
- buckwheat groats250 g
- button mushrooms350 g
- onion1 pcs
- cream 20%200 ml
- oil2 tbsp
- fresh herbs15 g
- salt1 to taste
- black pepper1 to taste
- water500 ml
Instructions
Rinse the buckwheat and cook it in salted water for 15-18 minutes.
Slice the mushrooms and dice the onion.
Heat oil in a pan and saute the onion until soft.
Add mushrooms and cook for 7-8 minutes until excess moisture evaporates.
Pour in the cream, season with salt and pepper, and simmer for 4-5 minutes until creamy.
Serve the buckwheat with hot mushroom gravy and fresh herbs.
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