For #FungiFriday by @ewkaw
Today is mushroom Friday, so there is a reason to share any information about mushrooms. November in the South Urals is a winter month. Walking in the forest became impossible. “What is the reason?” - You may ask. - The forest is already covered with snow and is almost impassable.
But I'm a mushroom lover. Therefore, I go to the store for them :)
I decided to cook today a light lunch of mushrooms, vegetables and buckwheat flakes.
You need to take 200 grams of buckwheat flakes, 200 grams of mushrooms, 1 onion and 1 carrot, salt and 100 g of sour cream, 50 g of butter.
We cut vegetables, fry in butter, then add mushrooms.
When the mushrooms lose moisture, add sour cream and cook for another 5-7 minutes.
Fill the flakes with hot water.
In principle, that's all. Our lunch is ready.
According to local tradition, this dish is served in a pot.
Lay buckwheat and mushrooms layer by layer, add a little oil and herbs
Mushrooms will enhance any dish. All the same can be repeated with rice or fettuccini (a kind of Italian pasta) and bon appétit!
Today in our forest:
Take care of yourself and be healthy!
We don't see mushrooms as food for #fungifriday often!
And this looks really good! I love buckwheat and with mushrooms it is a perfect combination. I never saw flakes though. We can only get the full grains.
I think this going is interesting - to change the format of information on Fridays. Forest and mushrooms - the theme is endless, but mushrooms deserve more)
Whole buckwheat is the right choice. Buckwheat flakes are convenient for very quick cooking or as a dietary meal.
Anything mushrooms related is allowed, especially when there is no more shrooms in the woods. So feel free to bring the food (and make us all drool).
Some regions in Poland (or maybe it is just one family I know) have a traditional Christmas dish which is boiled buckwheat with forest mushroom sauce.
I like these traditions)
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STOPмням))это у вас шампиньоны такие чешуйчатые? Наши в магазах чисто белые. Как-то сырыми пробовал, тоже ничо))
Есть вешенки, белые шампиньоны и эти...мне кажется у последних вкус грибной более яркий, я обычно их покупаю ,тем более что выращивает грибы местный производитель.
а как называются эти пёстрые "шампиньоны" ?
точно не знаю, но есть такие пёстрые - называется шампиньон Мёллера, но лесной и садовый тоже отчасти похожи.
не, не знаю таких, в лесу не встречал