Buckwheat porridge with chanterelles

4 servings

45 minutes

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

Energy value per serving

• Calories: 404.3
• Proteins: 8.5g
• Fats: 21.6g
• Carbohydrates: 47.2g

Ingredients

• Buckwheat groats: 1 glass
• Chanterelles: 300 g
• Onion: 1 head
• Tomato puree: 25 ml
• Vegetable oil: 2 tbsp
• Butter: 50 g
• Parsley: 50 g
• Freshly ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Rinse the buckwheat and roast it in a hot pan, stirring constantly until golden.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Pour 2.5 cups of boiling water over the grains and cook on low heat until the grains absorb the water.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Transfer the porridge to a clay pot and cook in a preheated oven for 20 minutes.

4. Wash the chanterelles and cut them into small slices.

   Required ingredients:

   • Chanterelles: 300 g

5. Peel the onion, wash it, and cut into thin rings.

   Required ingredients:

   • Onion: 1 head

6. Place mushrooms and onions in a pan with heated vegetable oil, season with salt and pepper, and simmer covered over medium heat; add tomato puree a few minutes before done.

   Required ingredients:

   • Chanterelles: 300 g
   • Onion: 1 head
   • Tomato puree: 25 ml
   • Vegetable oil: 2 tablespoons
   • Freshly ground black pepper:  to taste
   • Salt:  to taste

7. Salt, pepper the cooked porridge, mix with butter, and serve in portion plates.

   Required ingredients:

   • Butter: 50 g
   • Freshly ground black pepper:  to taste
   • Salt:  to taste

8. Top with mushrooms and onions, garnish with parsley sprigs.

   Required ingredients:

   • Chanterelles: 300 g
   • Onion: 1 head
   • Parsley: 50 g