Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 carrot (s), diced
- 4 small onions, finely diced
- 2 cloves garlic, finely diced
- 200 g mushrooms, cut into sheets
- 20 g butter
- 150 g buckwheat
- 250 ml vegetable stock
- 5 teaspoon soy sauce
- salt and pepper
- 200 g peas, frozen
- 200 g cheese, rated
- Herbs, to taste, finely chopped
Print Recipe
Pin Recipe Instructions
- Melt butter in a large pan over medium heat.
- Add diced onions and garlic, sauté for 3-4 minutes until translucent.
- Add diced carrots and mushroom sheets, cook for 2 minutes.
- Add buckwheat and vegetable stock, bring to a simmer.
- Stir in soy sauce, salt, and pepper to taste.
- Simmer for 25 minutes.
- Add frozen peas and stir to combine.
- Cook for another 5 minutes until peas are heated through.
- Remove from heat, sprinkle grated cheese and finely chopped herbs on top.
- Cover with a lid and let sit for 2-3 minutes until cheese melts.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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