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Buckwheat with mushrooms and leeks Recipe

Name: Buckwheat with mushrooms and leeks
Total time: 30 min
Yield: 4
Cuisine: Slavic cuisine
Ingredients: 300 g Buckwheat; 300 g Champignons; 100 g Leeks; 30 ml Sunflower oil; to taste Salt

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Buckwheat with mushrooms and leeks is a tasty, aromatic and healthy fasting dish that is easy and quick to prepare.

min

servings

Per serving

346

Calories

Protein

Fat

Carbs

Total for 4 servings — 1384 Calories · 48 Protein · 36 Fat · 204 Carbs

Ingredients

4 servings

Buckwheat300 g

Champignons300 g

Leeks100 g

Sunflower oil30 ml

Saltto taste

Preparation

Wash and cook the buckwheat well. Add a little salt as it cooks. (Usually made within 15 minutes). Meanwhile, wash the mushrooms and cut them into plates. Wash the leeks and cut them into rings. Cook the mushrooms with the leeks with the addition of oil and season with a little salt. Simmer for about 10 minutes. Then add the cooked buckwheat, stir and fry in a covered pan for 5-7 minutes. The dish is ready.