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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.
Cook Time 30 minutes minutes
Servings 4
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
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.
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.