Buckwheat porridge with porcini mushrooms and red caviar

1 serving

120 minutes

Buckwheat porridge with white mushrooms and red caviar is a dish that embodies the spirit of Russian cuisine. The buckwheat groats are simmered to tenderness, absorbing the aroma of melted butter, while the white mushrooms add a rich flavor and forest freshness. The finishing touch is the red caviar, which gives the dish an exquisite salty note and delicate texture. This combination of ingredients is a harmony of earthy and marine tones, where simplicity coexists with nobility. Historically, buckwheat porridge was a staple in Russia, but adding mushrooms and caviar transforms it into a festive dish. It can be served with sour cream to add softness and a creamy flavor nuance. This dish is perfect for a cozy family dinner or a ceremonial event highlighting the richness of Russian traditions.

Energy value per serving

• Calories: 643.2
• Proteins: 27.4g
• Fats: 17g
• Carbohydrates: 101.3g

Ingredients

• Buckwheat groats: 150 g
• White mushrooms: 60 g
• Sour cream: 60 g
• Red caviar: 30 g

Cooking steps

1. Cook buckwheat in the oven for 12 hours at 80 degrees with melted butter or on the stove in a pot with a closed lid on low heat with added butter. Use 2 portions of water for 1 portion of grains, simmer for 2 hours.

   Required ingredients:

   • Buckwheat groats: 150 g
   • Sour cream: 60 g

2. Sauté the mushrooms in olive oil until golden brown, adding salt and pepper to taste.

   Required ingredients:

   • White mushrooms: 60 g

3. Serve the porridge with fried mushrooms and caviar. Serve sour cream separately with red caviar.

   Required ingredients:

   • White mushrooms: 60 g
   • Red caviar: 30 g
   • Sour cream: 60 g
   • Red caviar: 30 g