Option rapid and very tasty (and less useful) lunch or dinner
Mushrooms wash, cut into slices, onion and carrot chop. Boil 1.5 cups of salted water in a small saucepan. While the water is boiling, heat the oil in a skillet over high heat and perezharte onions, carrots and mushrooms, reduce heat and simmer for another 5 minutes, or until the onion is golden, and mushrooms — soft. Season with salt.
In the boiling water, boil buckwheat (not digest), finished ssypte rump with mushrooms in a frying pan and quickly fry, stirring all the time. Serve immediately.