Buckwheat is an incredibly tasty and healthy porridge, beloved by many, but, unfortunately, it is very dry. It must be served with butter, but tastier and best of all - with various gravies.
Today I want to share with you my family's favorite buckwheat gravy - with mushrooms in a creamy sauce. It is prepared very simply and quickly enough, you will not even have time to boil buckwheat during this time. Try it on occasion, it's delicious.
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Ingredients:
Fresh champignons - 200 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Petiole celery - 1 pc.
Garlic - 1 clove
Cream 10% - 150 g
Salt to taste
Ground black pepper - to taste
Tomato sauce - 1 tbsp
Parsley - 3-4 branches
Lean oil - 1 tablespoon
Water - 100 g
How to cook:
Prepare all the necessary ingredients for making the sauce according to the list. Peel the onions, carrots, garlic, wash under running water, dry them dry. Remove the skin from the mushroom caps, peel the legs with a knife.
First of all, rinse the buckwheat several times, fill it with clean drinking water in a ratio of 1 to 2, add a little salt and cook over medium or low heat until the water is completely boiled out and cooked.
Heat a little refined vegetable oil in a small frying pan, put onion chopped into small cubes, fry until transparent. Then load chopped celery and carrots grated on a coarse grater. Fry vegetables for 3-5 minutes over low heat.
Cut the mushrooms into thin slices, transfer to the pan, cook everything together for another 3 minutes.
Dissolve the tomato sauce in drinking water, pour into a container with vegetables, let the gravy boil for a minute.
Then pour in the cream. Add a clove of garlic, crushed with the back of a knife, and season with salt and pepper to taste.
As soon as the cream comes to a boil, immediately turn off the heat under the pan, add the chopped fresh parsley and stir everything.
Divide the buckwheat porridge into portions, pour over the gravy, and top with the fried mushrooms and vegetables. Just remember to catch and discard the garlic.
Enjoy!
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