Have fun preparing this mushroom dish!
For pregnant and breastfeeding women: Healthy dinner
In a small saucepan, bring water to a boil, add buckwheat and make 2 min. Drain through a sieve, rinse with cold water.
Rinse carrot, peel and grate finely, mix with salt, pepper, buckwheat and nutmeg and add to the saucepan with the vegetable soup. Swell at low temperature with closed lid for about 6 min.
Clean the mushrooms with kitchen roll, roast them heartily with oil from both sides for about 4 min each, season with salt and season with pepper.
Season buckwheat with parsley and spices, heap onto mushrooms and serve with a dollop of sour cream.
they soak up and become spongy.
Info: Buckwheat contains high-quality vegetable egg white, B-magnesium, iron, vitamins, fluorine and silicic acid – good for skin and hair. The grains cook even faster than long-grain rice. Since they secrete a reddish dye and a little mucilage during cooking, boil them in salted water for 2-3 minutes before further processing.
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