Ingredients — tap any to shop it
- Mushrooms 150g
- Buckwheat 50g
- Vegetable Oil 4 tbs
- Onion 40g
- Garlic 2 cloves
- Bay Leaf 1
- Vegetable Stock Cube 1tbsp
- Sour Cream 50 ml
- White Wine Vinegar Dash
- Parsley Top
Method
Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.