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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Buckwheat with Mushrooms Casserole Recipe

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This recipe for Buckwheat with Mushrooms Casserole is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 onions, chopped
1 clove garlic, crushed
1 cup sliced mushrooms (fresh) or 1 tin pieces and stems
1/3 - ¼ cup vegetable oil
2 cups buckwheat, rinsed and drained
½ tsp salt and other seasonings to taste
3 - 4 cups diluted consomme or bouillon
2 Tbsp chopped parsley
Directions:
Directions:
Sauté onion, garlic, and mushrooms in hot oil until mushrooms are golden.
Stir in buckwheat, salt and seasonings. Heat and stir for 3 minutes. Add consommé and bring just to a boil. Turn mixture into a lightly greased casserole dish, cover and bake at 350°F for 30 - 40 minutes, or until buckwheat is tender. Remove from oven and fold in chopped parsley. Makes 6 -7 servings.

Option: Brown 4-6 slices of bacon and use bacon drippings in place of oil.

 

 

 

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