Buckwheat Casserole with Cottage Cheese and Mushrooms

Spice up your menu with a delicious buckwheat casserole that you can enjoy on its own or serve as a side dish with meat. You can use dried or fresh mushrooms, but the best is a combination of both.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 150 g Buckwheat flakes

  • 15 g Mushrooms, shiitake, dried

  • 100 g Mushrooms, shiitake, fresh

  • 100 g Meat, pork, smoked bacon

  • 50 g Tomato, dried, in oil

  • 300 g Cheese, cottage cheese

  • 100 g Cheese, Cheddar

  • 2 piece Egg, fresh

  • pieces Salt, table

  • 180 g Sour cream

Steps

  1. Preheat the oven to 200 degrees Celsius. Pour a deciliter of hot water over the dried mushrooms and let them sit for 15 minutes. Slice or tear the fresh mushrooms.

  2. Cook the buckwheat in 375 ml of salted water. Follow the cooking time indicated on the package.

  3. Fry the bacon slices in a dry pan. Once cooled, cut them into pieces.

  4. In the same pan, first sauté the fresh mushrooms. Add the drained dried mushrooms, which you have roughly chopped beforehand. Sauté for another minute or two, then remove from heat.

  5. Cut the tomatoes into smaller pieces. In a large bowl, mix the cooked buckwheat, bacon, mushrooms, tomato pieces, cottage cheese, grated cheese, and season lightly with salt.

  6. Separate the egg yolks and whites. Mix the yolks into the buckwheat mixture, and beat the whites into stiff peaks, then gently fold them into the mixture.

  7. Transfer the mixture to a baking dish, sized 30 x 20 cm, and spread sour cream on top. Bake the casserole in the preheated oven for 45 minutes.

Nutrition Information (Per 100g)

  • Calories: 206.78 kcal
  • Fat: 11.54 g
    • Saturated Fat: 4.67 g
  • Carbohydrates: 14.19 g
    • Sugars: 0.97 g
  • Protein: 10.31 g
  • Fiber: 1.76 g