Mushroom sauce with buckwheat
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Buckwheat and mushrooms is a classic Lenten table. For myself, I found a great recipe of mushroom gravy. As always, everything is simple and very tasty!
Ingredients for Mushroom sauce with buckwheat
- Mushrooms - 10 PCs
- Water - 2.5 stack.
- Onion - 2 PCs
- Garlic - 1 tooth.
- Flour - 2 tbsp
- Corn starch - 1/2 tbsp
- Bay leaf
- Sunflower oil - 2 tbsp
- Buckwheat - 1 Cup.
Step by step instruction of cooking Mushroom sauce with buckwheat
Buckwheat wash, pour water and put to boil.
Mushrooms well cleaned. To separate the legs from hats. Legs minced, pour water and cook for 15 minutes.
Of the cap to cut plates. The onion and crush the garlic.
In a frying pan or pot heat the oil and sauté the mushrooms. When they begin to acquire a Golden color, add the onion and garlic. Cook for another 5-7 minutes.
In a pan pour the broth from the mushrooms, the legs can be thrown out or chop and add them with the broth. Bring to boil.
The flour and starch mix, dilute them with a small amount of cold water.
Pour the starch-flour mixture to the pan and stir well. Season with salt to taste, add pepper and Bay leaf. Cook for another 5-7 minutes stirring occasionally.
Serve with buckwheat.