Butterlets with buckwheat

An excellent, simple and incredibly tasty lean dish. Mushrooms fried in a pan with buckwheat, carrots, onions and spices will make your dinner unforgettable. Be sure to cook!

Ingredients

• Buckwheat - 1.5 Cups (boiled)
• Butter - 2 Glasses (boiled)
• Onion - 1 Piece
• Carrots - 1 Piece
• Salt - To taste
• Vegetable oil - 3 tbsp. spoons
• Spices - To taste (pinch each: basil, rosemary, parsley, paprika, turmeric, oregano.)
• Mushroom Broth - 2 Glasses

Directions

1. Boil the mushrooms until tender, leave the broth for later. Then fry finely chopped onion and chopped mushrooms in a pan.
2. Mix spices with broth.
3. Cut the carrots into cubes and fry until half cooked.
4. Fry the boiled buckwheat for a few minutes in a pan, then pour over the mushroom broth with spices and cook under the lid for 10 minutes.
5. Then add mushrooms, onions and carrots. Simmer for 10 minutes, stirring occasionally.
6. All is ready! Bon Appetit!