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Buckwheat with mushrooms and white sauce

Buckwheat with mushrooms and white sauce, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine, Porridge

Ingredients portion 3

Frozen beech mushrooms 300 g

Cream 20% ¾ cup

Wheat flour 2 tablespoons

Salt to taste

Onions 1 piece

Buckwheat groats 200 g

Italian herb blend to taste

Cooking instructions 30 minutes

1 Boil the buckwheat (I got it in packets for simplicity).

2 Fry the onions until golden. Add the chives to the onions. Sauté, add water and simmer for about 15-20 minutes (not all the water should evaporate).

3 Pour the cream into a bowl (it should be at room temperature), add 2 tablespoons of flour, seasoning and salt. Stir and pour over the mushrooms. Stew, stirring, for 7 to 10 minutes.

4 Place the mushrooms on the buckwheat.

Chocolate cream

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .