The first written notices approve that buckwheat was in Estonia already in 14 th of century. Later, in 19 th century became potato more popular, but still buckwheat is very common and popular in Estonian cuisine.
This is my favourite. Easy to cook and healthy to eat.
By book you should buckwheat before cooking, simmer in hot butter. But at least in Estonia buckwheat is too “dirty” and I start buckwheat cooking from washing.
I wash buckweat, pour it in to the boiling water, add some salt and after 15 minutes, strain. Then I heat buckweat in a pot until water has evaporated and add some butter.
Perfect dinner, if you cooked yesterday too much buckwheat:)
Buckwheat and Mushrooms Casserole
A fresh, light, vegetable casserole recipe perfect for a dinner.
- Amounts for 20×20 cm casserole
- 100 g buckwheat
- ca 200 g chanterelle.
- 1 onion. You can add more vegetable: tomato, capsicum, peas, beet, carrot…
- 1 glove of garlic
- 1 egg
- ca 250 ml milk
- ca 100 g sour cream –salt, pepper, thyme
- Boil buckwheat in to a soft. Let cool down
- Fresh chanterelle: Heat the chanterelle in a skillet until water has evaporated. Frozen: melt, fry slightly. Add some oil and sliced vegetables. Cook, until vegetable are half soft
- Mix together beaten egg, milk and buckwheat
- Put in to the casserole as bottom layer buckwheat mix, then mushrooms with vegetables and as the upper layer again buckwheat.
- Spread dish with sour cream
- Bake in to the oven at 180 C convection for 40-45 minutes.
Soundtrack Jarek Kasar ” Klaaskuulis”