Summary

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

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Instructions

1. Melt butter in a large pan over medium heat.
2. Add diced onions and garlic, sauté for 3-4 minutes until translucent.
3. Add diced carrots and mushroom sheets, cook for 2 minutes.
4. Add buckwheat and vegetable stock, bring to a simmer.
5. Stir in soy sauce, salt, and pepper to taste.
6. Simmer for 25 minutes.
7. Add frozen peas and stir to combine.
8. Cook for another 5 minutes until peas are heated through.
9. Remove from heat, sprinkle grated cheese and finely chopped herbs on top.
10. Cover with a lid and let sit for 2-3 minutes until cheese melts.