Buckwheat kasha with mushrooms

Ingredients for 4 servings:

• 200 g buckwheat, ground
• 1 egg(s)
• 1 cube of vegetable stock
• 80 g margarine
• 300 g mushrooms
• 2 large onions
• ½ bunch of dill
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Place the buckwheat in a bowl and mix well with the egg. Heat the mixture in a non-stick pan over low to medium heat, stirring constantly, until lightly browned. Add 500 ml water, the stock cube, and 50 g margarine and bring to a boil. Cover and simmer over low heat for about 20 minutes, until the stock is absorbed, stirring occasionally. Clean and finely chop the mushrooms. Peel and dice the onions. Heat the remaining margarine in a pan. Add the onions and sauté for about 4 minutes until softened. Add the mushrooms and cook over high heat until all the liquid has evaporated. Rinse the dill, shake dry, and chop. Mix the mushrooms, onions, and dill into the kasha. Season with salt and pepper. Another very tasty option, but not quite as vegetarian: add a pack of crab to the mushrooms and onions later, and then mix everything into the kasha.