.png)
Buckwheat patties with mushrooms
1
Buckwheat patties with mushrooms are a traditional Ukrainian dish that successfully combines buckwheat, mushrooms, and vegetables, creating a unique taste and aroma. This dish is perfect for both lunch and dinner. The patties can be easily adapted to your preferences by adding meat or keeping them as a vegetarian option. For maximum flavor depth, serve the patties with mushroom gravy topped with fresh herbs. In the past, buckwheat patties were made with buckwheat flour, but the modern version is closer to cutlets, making them even tastier.
Variations
- With minced meat for a more nutritious version
- With potatoes for extra fluffiness of the cutlets
- With different kinds of mushrooms: champignons, porcini mushrooms
Secrets of tenderness and taste
- Cool the cooked buckwheat before mixing with other ingredients
- Simmer the patties under a lid in sour cream for softness and tenderness
- Mushroom puree contributes to better cutlet structure
Ingredient tips
- The buckwheat should be fully cooked but not mushy
- Mushrooms should be sautéed until the moisture evaporates completely
- Raw potatoes help the cutlets to be fluffier and more uniform
Minor culinary nuances
- In ancient Ukrainian cuisine, buckwheat patties were similar to pancakes made from buckwheat flour
- The modern version is more akin to cutlets that are baked or fried
- Dish analogs exist in French, Canadian, and Korean cuisines
Ingredients for the recipe
Ingredients
Khutorok Buckwheat Grain 800g
200 g
Champignons
500 g
Onion
1 pc
Carrot
1 pc
Potato
1 pc
Chicken Egg С1 1pc
1 pc
Khutorok Premium Wheat Flour 1kg
4 tbsp
Sto Pudiv Corn Flour 500g
3 tbsp
Prostonashe Sour Cream 15% 300g
150 ml
Chumak Zolota Refined Sunflower Oil 0.46l
60 ml
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Mria Black Ground Pepper
to taste
Preparation steps
01
Cooking buckwheat — Rinse the buckwheat, cover with salted water, bring to a boil and cook for 15 minutes. Let cool. Time: 20 minutes. Reference: buckwheat is fully cooked, grains are soft.
02
Preparing vegetables — Finely chop the onion, grate the carrot on a coarse grater, cut the mushrooms into small pieces. Time: 10 minutes. Reference: all vegetables are ready for use.
03
Frying mushrooms — Place the chopped mushrooms on a hot dry skillet, fry until all moisture evaporates, stirring constantly. Time: 10 minutes. Reference: mushrooms darken, liquid is completely evaporated.
04
Making the sauté — Add oil to the fried mushrooms, adding onion and carrot. Fry all together for 10 minutes until the vegetables are soft. Time: 10 minutes. Reference: vegetables are soft, onion is transparent.
05
Mixing ingredients — Mix the cooled buckwheat with the vegetable-mushroom sauté, grated potato, egg, flour, salt, and pepper. Let the mixture stand for 15 minutes. Time: 5 minutes. Reference: the mixture is homogeneous and structured.
06
Forming cutlets — With wet hands or a spoon, form small oval or round cutlets. Coat each with corn flour. Time: 10 minutes. Reference: cutlets are evenly coated in flour.
07
Tip: Serve the patties hot with mushroom sour cream sauce. You can additionally garnish with fresh parsley or dill greens. They pair perfectly with mashed potatoes or vegetable salad.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
