Description
Oh, what a mushroom autumn this year in Moscow - I haven't had this much fun from a "quiet hunt"! And what better way than to cook at the cottage is a simple, tasty autumn food - buckwheat with boletus and pumpkin. Recommend!
Ingredients
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Buckwheat
1 стак.
-
Water
2,5 стак.
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Mushrooms
500 г
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Pumpkin
300 г
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Onion
1 шт
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Soy sauce
2 ст. л.
Cooking
Personally collected aspen (what beauties!) to wash and clean.
Chop rather coarsely and simmer with the lid on for 30-40 minutes until evaporation juice.
Onions finely crumble. Pumpkin peel and seeds, cut into cubes.
Fry the onion in vegetable oil until transparent, add the pumpkin and simmer 10 minutes. Add the mushrooms and fry all together another 5 minutes. Pumpkin absorb the flavor of the mushrooms - they are like getting twice as much!
Buckwheat boil according to the instructions (10-15 minutes); I have green buckwheat - because such a light. Season (sparing) with butter.
Add to the buckwheat porridge pumpkin with mushrooms, soy sauce (optional, but I like it very much in buckwheat, if you add less salt). Stir, then for another 5 minutes. Very self-sufficient treat!
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