mushrooms | milkandbun

Russian buckwheat kasha with mushrooms

Buckwheat has always been a popular grain in Russia. It was brought in 7th century from Greece and soon became extremely popular. Buckwheat was new and unknown grain in Russia, so it was called “Greek grain” or shortly “grechka”. It’s not a surprise why buckwheat was very beloved in old Russia: peasants called it “mother”, they grown it in a large amounts, so it was cheap and affordable grain. Moreover, it’s cooked quickly and has a high nutritional value – a plate of buckwheat kasha (porridge) for breakfast can keep you full for a long time. Buckwheat porridge was a favorite meal not only among peasants, it was also cooked for upper classes but with plenty of butter or sour cream.

Nowadays, there are lots of recipes with buckwheat, it’s cooked with milk and eaten for breakfast or as a side dish for meat like beefstroganov. Buckwheat porridge with fried onion and mushrooms is a popular dish in Russia, especially during the Great Lent when grains, vegetables and mushrooms become the main foods.

Hope all lovely bloggers partying at Fiesta Friday will like this Russian buckwheat porridge, it contains vitamins, healthy organic acids and oils! Enjoy! 🙂

Russian buckwheat kasha with mushrooms

Servings: 2
Time: 30-40mins
Difficulty: easy
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During the Great Lent or for vegetarian option omit the butter or substitute it with any veg.oil

Ingredients

200ml buckwheat

400ml water

1 tsp butter

1 Tbsp sunflower or other veg.oil

1 large onion, chopped

200g mixed mushrooms (or 400g frozen), chopped

25-30g butter

salt, pepper to taste

fresh chopped parsley, optional

Wash buckwheat, put it a thick-bottomed or iron-castle pan, fry on a low heat without any oil for 2-3 minutes. Add water and good pinch of salt. Bring it to boil on a medium heat, then reduce the heat to low, add a teaspoon butter and simmer for 17-20 minutes or until all water will be absorbed. Don’t stir buckwheat during the cooking. When it’s ready, take the pan off the heat, cover with lid and few kitchen towels, let it rest for 5-10 minutes.
Meanwhile, heat the oil in a frying pan, add onion and fry for few minutes. Stir in mushrooms, season to taste and fry on a medium-high heat until mushrooms are ready.
Stir the mushroom mixture and butter into buckwheat. Sprinkle with parsley, if desired. Serve warm as a main dish or side dish to chicken, stewed meat or sausages. Enjoy!

Transformer Pie

Transformer movie is now showing in cinemas here, I’ve already watched it, and you? I know it’s totally not girly film, but all those metal giants.. Don’t you want to be friends with one of those robots? 😀 The below pie is also like transformer. Why don’t you invite friends for a dinner and make a surprise for them, say that you had time to prepare only sugary pie with meringue top.. They didn’t guess until you begin to cut it.. Surprise! You’ve got a slice full of savory filling!

I used chicken and brown button mushrooms, but you can add some potatoes instead of mushrooms. The pie can be easily turned into sweet; use sliced apples or pears along with a handful of raisins, nectarines and blueberries are great too, and don’t forget to beat egg whites with icing sugar. Small disadvantage in sweet option are unused egg yolks, which should be used somewhere; put them in a small cup, cover with cling-wrap and next morning prepare scrambled eggs, or much better – make khvorost.

Transformer Pie

Servings: 6-7
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Ingredients (for 20cm/8inch round baking dish)

400-500g puff pastry, preferably homemade (with butter, not margarine)

2 small chicken breasts, around 350g

150g mushrooms, washed, sliced or cut into halves

1 leek or onion, chopped

1/2 Tbsp chopped fresh tarragon, optionally

1 whole egg

2 eggs, yolks and whites separated

1 tsp strong mustard, like English

2 Tbsp fatty creme fraiche or sour cream

50g grated Parmesan or any hard cheese, optionally

salt, pepper to taste

1 Tbsp oil + 1 tsp butter

Preparation

On a lightly floured work surface, roll out the pastry (4mm/0.15inch thick) and cut a 28cm/11inch disc. Line a baking dish, pop into the fridge for 20 minutes.
Meanwhile, cut chicken into small cubes or strips; put in a bowl, add 1 egg yolk, 2 tsp sour cream, salt, pepper, tarragon (optionally), cover and leave to marinate for 20 minutes.
In a medium pan, melt butter and oil, add onion and mushrooms, fry on a moderate heat for 10-15 minutes. Add mushroom mixture to the chicken and combine.
Beat whole egg and egg yolk with remaining sour creme.
Take out the baking dish. Spoon the chicken mixture in, pour over beaten eggs.
Bake in preheated oven 180C/360F for 40-45 minutes.
Beat egg whites with a good pinch of salt until firm peaks. Optionally, you may gently fold in cheese.
Take out the pie. Spread the meringue mixture over the pie, bake for 20 minutes more or until slightly brown.
Allow pie to cool for 15 minutes. Slice and enjoy!

Check out another recipe – Kournik, Russian chicken pie!