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Stuffed mushrooms with buckwheat

Stuffed mushrooms with buckwheat

During lent the mushrooms become a full replacement for meat. And if you don't have the usual combinations of meat or fish with garnish, I advise you to prepare this dish. The mushrooms we stuffed them with onions, herbs and bread crumbs, and buckwheat is also not simple... And will make your taste all this splendor of course soy sauce KIKKOMAN! Invite!

Cooking time 50 minutes Number of servings4

Ingredients for Stuffed mushrooms with buckwheat

Step-by-step instruction of cooking Stuffed mushrooms with buckwheat

Step 1

Mushrooms well washed, to separate the legs from hats. Hats sprinkle with soy sauce-KIKKOMAN marinade and set aside. Legs finely chopped.

Step 2

In vegetable oil (2 tbsp) and fry the finely chopped leek, then add legs chopped mushrooms, thyme, soy sauce-KIKKOMAN marinade and cook until evaporated liquid. Put into a bowl.

Step 3

In a pan pour the remaining vegetable oil and fry literally 5-7 minutes to bread crumbs, stirring constantly.

Step 4

Mix the fried legs with mushrooms, onion, bread crumbs, and add finely chopped garlic and parsley (leaving a few sprigs for decoration and buckwheat).

Step 5

The pan wipe with paper towel dry, heat and fry the mushrooms under the hood without oil for about 4-5 minutes, occasionally shaking them.

Step 6

Put fried the cap in a baking dish, stuff the filling, add salt, sprinkle with paprika and bake at 190-200 degrees for 10-12 minutes.

Step 7

While the mushrooms are roasting, boil the buckwheat. During boiling the buckwheat to add a mix of dried porcini mushrooms, dried carrots and greens. To fill with vegetable oil, season with salt and serve with stuffed mushrooms.