Composition / ingredients
Step-by-step cooking
Step 1:
Wash the champignons, thus cleaning them from dirt, then cut them into small plates. Put a piece of butter in a frying pan and put it on medium heat. Put the chopped champignons in a preheated frying pan and lightly fry them for a few minutes.
Step 2:
Next, peel the onion from the husk and cut it into small cubes. Put the onion in a frying pan and fry it together with the mushrooms for 1 minute.
Step 3:
Add buckwheat and fry it for 1 minute. This is done so that in the future buckwheat does not boil, remains elastic and retains its structure.
Step 4:
Now pour the buckwheat with mushrooms and onions with vegetable broth. Cook the buckwheat for 10 minutes, stirring the contents of the pan periodically (the buckwheat should not boil, there should be a state of "al dente").
Step 5:
Then pour in the milk cream slowly, continuing to stir the contents of the pan. Once the cream is completely poured in, remove the pan from the stove. Add grated hard cheese on a fine grater to the buckwheat (it will be best if it is parmesan), add salt to taste and mix everything. Prepare the beetroot dressing in advance so that by the end of cooking the buckwheat, she only has to decorate the dish.
Step 6:
To do this, cook the beetroot in advance, then peel it and grate it on a fine grater. Transfer the grated beets to a small deep container. Now chop the garlic by slicing it or grinding it through a garlic press and also send it to the beetroot container. Add salt and a little vegetable oil. Mix all the ingredients. Refueling is ready. Also chop the greens separately.
Step 7:
Now put the finished buckwheat with mushrooms on plates. Decorate the dish with beet salad, laying it out beautifully right on the buckwheat, sprinkle it with chopped herbs on top.
In fact, it is not necessary to decorate buckwheat with beet salad, it is an independent dish. In principle, the salad can be served separately, or any other light but juicy salad, such as cabbage.
The dish turns out delicious, nutritious, quite satisfying and rich in ingredients. However, meat-eaters may not have enough meat.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vegetable broth - 13 kcal/100g
