Boil the lentils in salted water, then drain and grind or crush with a blender. Grate the mushrooms on a grater or in a coarse-mesh machine and fry them in butter along with finely chopped onion. Combine the prepared ingredients by adding mushrooms, puffed buckwheat, salt, tarragon, pepper and chopped garlic to the lentils, mix everything together thoroughly until one mass and add the eggs, stirring again. Put the resulting mass into aluminum pate baking molds. Bake in a preheated oven to 180 degrees C for an hour.
Recipe author: Soligrano Culinary Academy. Want to share our recipe on your website or blog? Contact us!
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