Buckwheat and Mushroom Casserole
by Editorial Staff
A casserole of buckwheat porridge and champignons, fried with onions, under the egg and sour cream sauce, and grated cheese, is a dish that will make familiar foods play in a completely new way. Delicious and the very appetizing casserole will appeal to the whole family.
Cook: 45 minutes
Servings: 5
Ingredients
- Buckwheat groats – 230 g
- Champignons – 300-400 g
- Onions – 150-200 g
- Butter – 45 g
- Sour cream 20% – 150 ml
- Eggs – 2 pcs.
- Hard cheese – 150 g
- Salt to taste
Directions
- We wash the buckwheat thoroughly, fill it with water (500 ml) and salt. Bring to a boil. Cook buckwheat for 10 minutes.
- Peel and finely chop the onion.
- Melt half the butter in a frying pan and fry the onion until transparent.
- Wash the mushrooms and cut them into slices.
- Add mushrooms to onions and simmer until all the liquid evaporates. In the process of stewing, salt.
- We leave a small piece of butter to grease the mold. Put the remaining butter in buckwheat and mix.
- Break the eggs into a bowl and spread the sour cream. Salt and beat lightly.
- We turn on the oven to heat up to 200 degrees. Grease the baking dish with the remaining butter and put half the buckwheat there.
- Then we spread a layer of mushrooms. We leave a few slices of mushrooms for decoration.
- We spread the remaining buckwheat.
- Fill with egg-sour cream mass.
- Rub the cheese on top on a fine grater and put the remaining slices of mushrooms. We send to a hot oven for 15 minutes.
- Buckwheat and mushroom casserole is ready. Let it cool a little and serve.
Enjoy your meal!
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