Buckwheat Polenta With Mushrooms

Buckwheat Polenta With Mushrooms


  • 50 g buckwheat flour
  • 250 ml water
  • pinch of sea salt
  • 3 – 4 large oyster mushrooms
  • 2 sprig of spring onion
  • olive oil for frying


Pour buckwheat flour into boiling water stirring constantly with the whisk. Turn off the heat and leave polenta on the stove, stir a couple of more times until the bubbles from it stop. Pour polenta into smaller round mold covered with transparent foil and leave to tighten. In a meantime prepare mushrooms. Fry chopped spring onion on a little olive oil, add oyster mushrooms cut into stripes, salt a bit and fry until soften. Before the end add curry and one tablespoon of sour cream. Turn over polenta from the mold on the serving plate and pour prepared mushrooms over it. You can add more sour cream and decorate with chopped parsley.

Buckwheat Polenta With Mushrooms

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