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

  1. We wash the buckwheat thoroughly, fill it with water (500 ml) and salt. Bring to a boil. Cook buckwheat for 10 minutes.
  2. Peel and finely chop the onion.
  3. Melt half the butter in a frying pan and fry the onion until transparent.
  4. Wash the mushrooms and cut them into slices.
  5. Add mushrooms to onions and simmer until all the liquid evaporates. In the process of stewing, salt.
  6. We leave a small piece of butter to grease the mold. Put the remaining butter in buckwheat and mix.
  7. Break the eggs into a bowl and spread the sour cream. Salt and beat lightly.
  8. 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.
  9. Then we spread a layer of mushrooms. We leave a few slices of mushrooms for decoration.
  10. We spread the remaining buckwheat.
  11. Fill with egg-sour cream mass.
  12. 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.
  13. Buckwheat and mushroom casserole is ready. Let it cool a little and serve.

Enjoy your meal!

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