Chicken hearts cleaned to remove blood clots, to drain the water. Put in a deep pan, cover and stew. Without water, without oil. For a long time in the kitchen, I came to the conclusion that they are prepared for the time, until it boils away all the liquid that they emit in the process. Allow to boil, then cook on low heat for 20 minutes.

In another pan sauté the mushrooms, also without oil. 15 minutes, on low heat.

To lay out for hearts, mushrooms, chopped onion. Add the buckwheat.

Pour 350 ml of boiling water, season with salt and pepper. Do not add any more seasonings, and so here are three bright taste : buckwheat spirit, the aroma of wild mushrooms and delicious taste of hearts. Cover and leave on low heat for 15-17 minutes. You can determine the readiness of buckwheat, and the liquid is all absorbed. Here and floated down the kitchen heady scents, interrupting each other. And we're the one, add the flavor of melted butter, put it in the dish. Oh, how delicious it is!!!