Grechotto with mushrooms and carrot carpaccio in lemon marinade

The presented work is my response to the letter received from the artist Valentina Petrova, the content of which I have promised to never disclose. Only Valentina will be able to recognize (or not) a large number of small details and references to the original text. With the rest, I just want to share a recipe of grechotto with mushrooms and carrot carpaccio in lemon marinade.

Buckwheat (1/2 cup)
Garlic (1-2 cloves)
Sunflower oil (for frying and marinade)
Cheese (50-70 gm)
Mushrooms (100 gm)
Water (1 cup)
Carrots (1 pc.)
Lemon juice (1-2 tbsp.)

Fry finely chopped garlic and mushrooms in a preheated oil until golden brown. Add buckwheat and fry for a couple of minutes, pour in water. 5 minutes before the end of cooking add roughly grated hard cheese. Peel the carrots and cut them into thin slices, sprinkle with lemon juice and sunflower oil and leave for 10 minutes. Serve on one plate.
Bon Appetit.