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.