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250 g of fresh mushrooms-100 g of black olives-2 onions-1 clove of garlic-parsley-tarragon-4 tablespoons of olive oil-6 wholemeal rusks-1 tablespoon soy sauce-3 tablespoons buckwheat flour-1 tablespoon of soy flour-salt.
Sauté the finely chopped onion with mushrooms, olives (pitted), garlic and tarragon adding least slices bread wring (soak in water and soy sauce) and parsley. Cook 5 min. and then let it cool, and then use it all in the blender. Add the flour, salt and spices: stir the mixture and bake in a 200-degree oven oiled rectangular mold for 35 minutes. Serve warm or cool.