Description
Buckwheat flakes from "Mistral" good in themselves, but the mess of them, combined with onions, carrots, mushrooms is excellent.
Ingredients
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1 cup
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500 g
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1 piece
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1 piece
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50 g
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50 g
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50 ml
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2 Tbsp
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80 ml
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Cooking
Products the beginning.
First prepare the mushroom sauce. To do this, chopped the legs of the mushrooms boil in slightly salted water for 5 minutes, leave to cool.
Mushrooms cut into thin slices, and the fourth part will go to the cooking sauce, and a large part - to the mess.
Thin slices of hats, fry in mixture of olive oils and butter.
Add chopped dill, garlic (through chesnokodavilku), salt.
In the cooled broth will enter portions of flour, stir up, lumps should not be.
Fill the flour with the broth and mushrooms so that it only covered them, bring to the boil, boil for a few minutes
Then pour, while stirring, the cream, adjust the taste with salt and pepper, again to wait for the boil and remove from heat. The sauce is ready.
Mushrooms inside clean out (delete plate), pour in a teaspoon of soy sauce.
Buckwheat flakes pour boiling water, in proportion 1 to 2, according to the instructions, cover and leave for 3 minutes. Onions cut in thin quarters of the rings, carrot on a coarse grater, cheese and dill finely.
A mixture of oils (butter or olive) fry until Golden brown the carrots and onions.
Add the sliced mushrooms and continue to fry until the mushrooms has evaporated all the liquid.
For the preparation of vegetables and mushrooms buckwheat flakes have time to steam, and they can already add the onion, carrots, mushrooms and dill, all mix.
Turkey-baste buckwheat-vegetable medley of mushroom caps (with a slide), the remains I put in ramekin greased with butter, to the bottom - a little soy sauce, sprinkle top with grated cheese. Bake in pre-heated to 180 deg. oven until Browning.
Ready. If, for some reason, you unpleasant light crunch of fresh mushrooms, you will have to lengthen the process, and before the stuffing to hold the mushrooms in the oven at the same 180 deg for about 10 minutes.
To serve, put on top a spoonful of the sauce.
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