Buckwheat with Mushrooms (Hrechka z Hrybamy)

Ingredients

• Buckwheat groats, roasted 250 g
• Water 500 ml
• White mushrooms (champignons), sliced 500 g
• Onions, chopped 2 medium (250 g)
• Sunflower oil 3 tbsp (40 g)
• Butter 20 g
• Salt 1.5 tsp (9 g)
• Black pepper, ground 0.5 tsp
• Fresh dill, chopped 2 tbsp (8 g)

Instructions

1. 1

   Rinse the buckwheat in a sieve until the water runs clear and let it drain.

2. 2

   Bring the water to a boil with 1 tsp of the salt, add the buckwheat, cover and cook over low heat for 15-18 minutes until the water is absorbed.

3. 3

   Meanwhile, heat 2 tbsp of the oil in a large frying pan and fry the onions over medium heat for 6-7 minutes until golden.

4. 4

   Add the remaining oil and the mushrooms, raise the heat and fry for 10-12 minutes, stirring, until their liquid evaporates and they brown.

5. 5

   Season the mushrooms with the remaining salt and the pepper.

6. 6

   Stir the butter into the hot buckwheat, then fold in the mushrooms and onions, cover and leave for 5 minutes.

7. 7

   Sprinkle with dill and serve hot, on its own or as a side with a vegetable salad.