Buckwheat with wild mushrooms

Fluffy, aromatic buckwheat with fried mushrooms and onion is a great option for a quick lean lunch or dinner. The vegetables and buckwheat are cooked in one pan, which simplifies the cooking process and lets the buckwheat absorb all the aromas and flavours. Easy, hearty and delicious. Try it!

Ingredients (for 4 servings): buckwheat – 200 g water – 600 ml medium onion – 1 pc. celery stalk – 1 pc. garlic – 2-3 cloves frozen wild mushrooms – 300 g soy sauce – 3 tbsp. Vegetable oil – 2 tbsp. Herbs – to taste

Rinse the buckwheat until the water runs clear.

Dice the onion and chop the garlic finely.

Heat the vegetable oil in a roaster over medium heat. Add the onion and fry, stirring, for 4-5 minutes. Add the mushrooms and fry for another 10 minutes, until the mushrooms are done. Add salt, pepper and garlic.

Add the prepared buckwheat. Fry, stirring, for 2-3 minutes. Pour in boiling water and cook for 20 minutes.

Add the soy sauce and stir the porridge, sprinkle with a pinch of chopped fresh herbs and serve. Enjoy your meal!