Buy all ingredients right below the recipe
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion
- 200 g brown mushrooms
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 30 g shiitake pesto
- 2 eggs
- 1 tablespoon fresh dill
- 150 g hulled buckwheat
INSTRUCTIONS
- 1If you don't mind the strong taste of buckwheat, simply rinse it with cold water and then cook it in 300 ml of water.
- 2If you're not a big fan of buckwheat, definitely give it a chance. Blanch the buckwheat twice with hot water, drain, add 300 ml of cold water, bring to a boil, reduce heat, and cook for approximately 15 minutes. The buckwheat will absorb the water during cooking, so no water will remain in the pot.
- 3Boil the eggs soft-boiled. This takes approximately 4-6 minutes after the water starts bubbling.
- 4Finely chop the onion, slice the mushrooms into thicker pieces. First, sauté the onion in a tablespoon of oil. Once it turns golden, add the mushrooms and sauté them until all are browned. Add shiitake pesto, cooked buckwheat. Season with salt and freshly ground pepper.
- 5Add chopped fresh dill and serve with the cooked egg.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!