/ / Recipe Buckwheat porridge with mushrooms and onions

Recipe Buckwheat porridge with mushrooms and onions

  • Buckwheat - 1 glass
  • Water - 2 Cups
  • Mushrooms - 60 Grams (dried forest)
  • Onions - 2 pieces

Rinse the mushrooms, place in a bowl and pour warmBoiled water. Allow to stand for about 1 hour. Or fill the mushrooms with cold boiled water and let stand during the night. Rinse the buckwheat. Put the buckwheat in a medium saucepan, add 2 cups of boiling water, add salt and cook for about 20-30 minutes, without interfering. Remove the pan from the heat, cover with a towel, then cover and let stand for a while. Finely chop the onions and mushrooms. Heat the vegetable oil in a frying pan over medium heat. Fry the onion until golden brown. Add the mushrooms and fry until done. If mushrooms quickly darken, add a little water. Add fried mushrooms and onions in buckwheat porridge, stir and serve.

Servings: 4

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