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Buckwheat with mushrooms recipe
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Buckwheat with mushrooms

The buckwheat with mushrooms is a delicious main dish that is also healthy, vegan, filling and quick to make with this recipe. It tastes spicy, loose and slightly nutty. Buckwheat and mushrooms are a heavenly delicious flavor combination.
Course Main Course
Cook Time 30 minutes
Servings 4

Ingredients

  • 400 g mushrooms
  • 250 g buckwheat**
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp paprika powder**
  • salt
  • black pepper
  • approx. 500 ml water for cooking buckwheat
  • vegetable oil for frying

Instructions

  • Wash buckwheat and cook it in salted water according to package instructions.
  • Peel onion and garlic and chop them finely.
  • Rasp carrot coarsely.
  • Cut mushrooms into thin slices or half slices.
  • In a deep frying pan, fry the onion and garlic in vegetable oil until translucent.
  • Add the carrot and paprika powder and fry over high heat for 2 minutes, stirring constantly.
  • Add the mushrooms, season with salt and black pepper and continue stir-frying over high heat for about 7 - 8 minutes.
  • Add the cooked buckwheat, stir, season with salt and pepper if necessary and remove from heat.

Notes

  • You can use any mushrooms.
  • Instead of or in addition to carrot you can take other vegetables, for example, bell bell pepper.
  • You can season the dish with any herbs and spices.
  • Note the detailed tips and tricks for making the buckwheat with mushrooms above in the article.