Buckwheat cutlets with mushrooms Recipe

Name: Buckwheat cutlets with mushrooms
Total time: 45 min
Yield: 4
Cuisine: Slavic cuisine
Ingredients: 300 g Buckwheat; 500 g Mushroom; 1 pcs Onion; 30 g Sunflower oil; 1 tbsp Olive oil; 4 tbsp Wheat flour; to taste Salt; to taste Ground Black Pepper

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Buckwheat cutlets with mushrooms are a nutritious, aromatic and healthy vegetarian dish that is a great alternative for meat lovers as well.

min

servings

Per serving

447

Calories

Protein

Fat

Carbs

Total for 4 servings — 1788 Calories · 64 Protein · 60 Fat · 256 Carbs

Ingredients

4 servings

Buckwheat300 g

Mushroom500 g

Onion1 pcs

Sunflower oil30 g

Olive oil1 tbsp

Wheat flour4 tbsp

Saltto taste

Ground Black Pepperto taste

Preparation

Finely chop the onion and fry in oil until golden. Cook the mushrooms first, then fry them slightly (if you use champagne, it is not necessary to pre-cook them). Cook the buckwheat and add 1 tablespoon of olive oil to the mentioned ingredients and blend.

A very plastic mass is obtained, from which it is quite easy to form cutlets. Toss them in flour and fry over medium heat in oil until well browned on both sides.