Buckwheat with sour cream, eggs and mushrooms

An interesting dish of Polish cuisine. With the addition of sour cream-egg filling, buckwheat acquires new shades, becomes more juicy and aromatic. Perfectly complement and saturate such delicious buckwheat with mushrooms fried with onions.

Ingredients

• Buckwheat groats - 150 g
• Champignons - 250 g
• Sour cream - 120 g
• Egg - 1 pc.
• Onions - 120 g (1 pc.)
• Salt to taste
• Ground black pepper - a pinch (to taste)
• Butter - 25 g
• Vegetable oil - 15 ml (1 tablespoon)

Directions

1. Rinse the buckwheat thoroughly under running water.
2. We send buckwheat into a thick-walled pan and pour 300 ml of water.
3. Bring to a boil, salt and cook buckwheat for 10 minutes. The buckwheat should be almost ready, and the water should be absorbed.
4. At the same time, heat the butter and vegetable oil in a frying pan. Peel the onions, cut them into small cubes and put them in the pan.
5. Fry the onion, stirring occasionally, for about 5 minutes, until transparent.
6. We wash the champignons, dry them and cut them into thin slices.
7. Add mushrooms to onions.
8. Fry the mushrooms with onions for about 10-15 minutes, until browned.
9. At the end of cooking, salt the mushrooms to taste.
10. In a bowl, combine sour cream, an egg, 0.5 teaspoons of salt and ground pepper.
11. Mix everything with a mixer for about 1 minute, until smooth.
12. After the time has elapsed, add the egg-sour cream filling to the buckwheat. (If there is water in the pot, drain it first.)
13. Stir the contents of the pan and cook, stirring constantly, over low heat for about 5 minutes, until buckwheat is ready and until the smell of fried eggs appears.
14. Put the buckwheat in portions, put the mushrooms fried with onions on top. Buckwheat with sour cream, eggs and mushrooms is ready.
15. Bon Appetit!