Buckwheat in an Oven Bag
Very simple, quick, and budget-friendly! Buckwheat in an oven bag is a fluffy, aromatic dish with mushrooms. It won’t burn and is perfect for vegetarian or fasting meals.
Updated : 18 August, 2025
Easy
About 20 min.
Ingredients
1 cup
Buckwheat
2 cup
Water
200 grams
Champignon
1
Onion
1
Carrot
3 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Besides champignons, you can use any mushrooms, wild or cultivated. Boil wild mushrooms if needed. Wash and peel onion and carrot.
Step 2
Dice the onion finely.
Step 3
Grate the carrot coarsely. You may also cut it into pieces. Grated carrot will blend into the dish; sticks or cubes will keep their shape.
Step 4
Wipe mushrooms with a damp sponge to avoid excess water. Cut into large pieces.
Step 5
Toast buckwheat in a dry skillet for a few minutes over low heat until fragrant, stirring occasionally.
Step 6
Heat vegetable oil over medium heat. Sauté onion and carrot until softened.
Step 7
Add mushrooms and cook, stirring, for about 10 minutes. Salt to release juices.
Step 8
Take a baking dish and cut an oven bag about 31 in (80 cm) long. Tie one end. Place the bag in the dish. Add buckwheat, then sautéed vegetables and mushrooms. Pour in boiling water in a 1:2 ratio (1 part buckwheat, 2 parts water). Salt and mix.
Step 9
Tie the free end of the bag. Make a few holes with a toothpick for steam. Bake at 356°F (180°C) for about 30 minutes until the buckwheat absorbs all water. Time may vary by oven.
Step 10
Remove the dish, carefully cut the bag.
Step 11
Serve hot. Enjoy!