Buckwheat cutlets with mushrooms A real flavor bomb. Thanks to the addition of onions and soy sauce, they are very aromatic And they can resemble traditional ground, but they are much better than them. Come out Inside, moist and soft, the outside slightly crunchy. It is an ideal recipe for a simple and tasty meatless dinner.
Ingredients:
- 100 g of buckwheat,
- 100 g of mushrooms,
- a spoon of butter,
- onion,
- 2 tablespoons of potato flour,
- 50 g of grated cheese,
- 2 eggs,
- 2 tablespoons of chopped chives,
- soy sauce,
- sun,
- pepper,
- breadcrumbs,
- oil.
Method of performance:
Rinse the buckwheat twice and Cook it in salted water According to the manufacturer’s recommendations. Wash the mushrooms and onions, and cut them into small cubes. Heat the butter in a frying pan and Fry mushrooms with onionsuntil everything is gently browned.
Put the cooked groats into a pot or bowl, Add the contents of the pan to it and mix. When the whole cools down, stick the egg, add flour, chives, cheese, 2 tablespoons of breadcrumbs, pepper and soy sauce to taste. Ingredients Connect thoroughly together.
On separate plates Put the beaten egg and breadcrumbs. Form small chops from the resulting mass and Bread them in the egg and a roll in turn. Heat the oil in a frying pan. When the fat is warm, put the leaning chops on it and Fry until golden brown on both sides. After removing from the pan, put them on a paper towel.
You can serve finished buckwheat cutlets with mushrooms in a standard way with potatoes and your favorite salad.
I like to serve buckwheat chops covered with my pear sauce. This connection seems unusual, but it fits really well. The pear taste refreshes the whole dish And it gives it a completely new dimension. At the same time, it is not sweet, intrusive and very fruity.
Ingredients:
- pear,
- 1/2 teaspoon of pepper,
- a branch of rosemary or 1/2 teaspoon dried,
- 2 branches of thyme or 1/2 teaspoon dried,
- A spoon of butter.
Method of performance:
Wash the pear, peel and deprive the seed nest. Then cut it into cubes. Melt a spoon in a saucepan butter and add peppers, rosemary and thyme. Fry the whole for about 2 minutes. For warm butter with spices Put the chopped pear. Fry under cover until the fruit becomes soft and begins to fall apart. Whole You can water it gently with water.
When the mousse forms from the pear, add a little water, mix and cook for more 3 minutes. Pour the buckwheat cutlets with ready pear sauce. Serve right after preparation.
Source: NowowoPuje.pl
