Ingredients
ScaleNo serving count in the source — scale by factor
- Mushrooms150g
- Buckwheat50g
- Vegetable Oil4 tbs
- Onion40g
- Garlic2 cloves
- Bay Leaf1
- Vegetable Stock Cube1tbsp
- Sour Cream50 ml
- White Wine VinegarDash
- ParsleyTop
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method
Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
