buckwheat and mushroom casserole

Buckwheat with mushrooms is such a Russian staple – I can’t believe how many years it took me to realize that it would taste great inside a casserole! Mushroom and Buckwheat Casserole may not be the most pretty dish, yet it is chewy, filling and nourishing. To make it less healthy, but more heavenly, cover the whole thing with a large jar of sour cream prior to baking.

In case you were wondering, the milk is included in this recipe to make sure the casserole is not too dry.

See also mushroom, buckwheat, potato soup

Mushroom and Buckwheat Casserole Recipe

buckwheat and mushroom casserole

By Dr. Anastasia Published: January 9, 2014

  • Yield: 1 large casserole dish (6-8 Servings)
  • Prep: 10 mins
  • Cook: 2o mins
  • Ready In: 12 mins

Buckwheat with mushrooms is such a Russian staple - I can't believe how many years it took me to realize that it would taste great …

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a medium pot, cover the buckwheat with 5 cups of water. Bring to a boil. Lower the flame and simmer for 12 minutes or until all the water is absorbed.
  3. In the meantime, saute the onion in 4 tablespoons of oil for about 4-5 minutes. Add shitake and saute for 4 more minutes.
  4. Pour the cooked buckwheat into a large bowl. Add the mushroom mixture. Add salt, pepper and more oil. Add milk and eggs and mix to combine.
  5. Pour the mixture into the lightly oiled casserole dish. Cover with sour cream if using and bake for 20-25 minutes.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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