austrian

Buckwheat Mushroom Skillet with Sour Cream and Dill

This simmered dish pairs buckwheat groats with mushrooms, sliced, sour cream and dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

74 g Carbohydrates

34 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

74g buckwheat groats 253 kcal
231g mushrooms, sliced 51 kcal
74g onion, finely chopped 30 kcal
3g garlic, minced 4 kcal
65g sour cream 129 kcal
14g butter 100 kcal
9g neutral oil 80 kcal
7g dill, chopped 2 kcal
0.23 tsp (0g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

buckwheat groatssalt
Rinse buckwheat. Add to a small pot with water and a pinch of salt; bring to a boil, then cover and simmer 12-14 minutes until tender.
mushroomsonionbutterneutral oil
Meanwhile, heat oil and butter in a skillet. Saute onion 3 minutes, then add mushrooms and cook until browned and most moisture evaporates.
garlicsaltblack pepper
Stir in garlic and cook 30 seconds. Season with pepper and a pinch of salt.
buckwheat groatsmushroomssour creamdill
Fold cooked buckwheat into the mushrooms. Stir in sour cream and half the dill; warm through 1-2 minutes without boiling hard.
dillsalt
Finish with remaining dill and taste for salt before serving.