Buckwheat with Mushrooms
- 1 medium onion
- 1 garlic clove
- 50 g penny buns or other mushrooms
- 200 g buckwheat
- 750 mL broth or boiling water
- Salt and pepper
- 2 parsley beams
Wash the buckwheat with running water. Chop onion and garlic. Wash, peel, and cut mushrooms into thin slices. Chop the parsley. Fry the onion in butter (1 tbsp). When it starts turning yellow, add garlic and mushrooms. Salt and boil over medium heat until the mushroom juice evaporates.
Pour vegetables with hot broth or boiling water, add buckwheat, pepper and season with marjoram. Cook over a low heat for about 30 minutes.
When the buckwheat is almost ready, add a tablespoon of butter and sprinkle with chopped parsley.
Fry a little the buckwheat with mushrooms and serve to the table.