Buckwheat porridge with dried mushrooms and onions

8 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 338.9
• Proteins: 9.5g
• Fats: 9.7g
• Carbohydrates: 57g

Ingredients

• Buckwheat groats: 2.5 glass
• Dried porcini mushrooms: 50 g
• Onion: 2 head
• Butter: 3 tbsp
• Dill: 1 bunch
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, roast it, pour in 4 cups of water, bring to a boil over high heat, then reduce to low and cook for 7-10 minutes.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss

2. Transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.

3. Wash the dried mushrooms, place them in a pot, pour in 3 cups of cold water, leave for 1-1.5 hours, then cut into strips.

   Required ingredients:

   • Dried porcini mushrooms: 50 g

4. Peel, wash, finely chop the onion and sauté it with mushrooms in melted butter.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 3 tablespoons

5. Mix the fried onions and mushrooms with the porridge, add salt, and sprinkle with chopped dill.

   Required ingredients:

   • Salt:  to taste
   • Dill: 1 bunch