Buckwheat pastry with mushrooms and carrots

250 g mushrooms

200 g buckwheat

200 g carrots

100 g walnuts

1 onions

vegetable oil

black pepper

salt

Buckwheat boil until tender in salted water.

Mushrooms thawed if I take frozen, chopped, if taken fresh mushrooms, they need to be fried with a little oil.

Mix the milk with half of the mushrooms, salt to taste, put a layer in a greased pan, smooth.

Peel the onions, cut into rings, then grind ring to quarters, carrots clean, RUB on a large grater, passionate onions and carrots in butter, adding some salt and pepper.

Put the onions and carrots with a second layer of buckwheat with mushrooms.

On top lay the rest of the mushrooms, add salt and pepper, lightly drizzle with oil, sprinkle with chopped or crushed nuts.

Baked buckwheat pastry with mushrooms and carrots in a preheated medium temperature oven for about 15 minutes