Buckwheat boil in salted water until tender. I usually pour buckwheat water 1:2, bring to a boil, add salt, reduce heat to low and cook under cover for 20 minutes. This time I had buckwheat in cooking bags, cooked according to package instructions. Mushrooms thawed. Sliced quite finely. As already mentioned, I had personally collected mushrooms, pre-cooked and frozen. I simply thawed, anything with them not doing more. If you take fresh mushrooms, such as champignons, it seems to me that they must pre-fry in a small amount of vegetable oil. Ready buckwheat mix with half of the prepared mushrooms, if necessary, doculive and put a layer in the form, slightly greased with vegetable oil. Level.

Onion cut into quarters rings, carrot grate on a coarse grater, fry in vegetable oil. Salt, pepper.

Spread the onions and carrots buckwheat as the second layer.

Next, spread a layer of the remaining mushrooms. Mushrooms when cooking the dark, if you will use mushrooms, the color will be more delicious )). Sprinkle with a little salt and pepper. Pour a little vegetable oil on top and sprinkle with chopped nuts. I finely chopped them, not "crumbs". Sent in preheated oven for 15 minutes at medium temperature.

Slightly cooled and you can begin the meal!

I poured some more soy sauce, because I thought that little salt. The soy sauce here is very good "fit" for my taste. Bon appetit!