Buckwheat porridge with porcini mushrooms in mushroom broth

4 servings

45 minutes

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

Energy value per serving

• Calories: 654.6
• Proteins: 12.6g
• Fats: 40.2g
• Carbohydrates: 64.7g

Ingredients

• Buckwheat groats: 300 g
• Dried mushrooms: 25 pc
• Vegetable oil: 150 ml
• Onion: 2 head
• Carrot: 2 pc
• Mushroom broth: 200 ml
• Dill: 1 bunch
• Parsley: 1 bunch
• Spices: to taste
• Salt: to taste

Cooking steps

1. Thoroughly wash the mushrooms and soak them in water for 5 hours.

   Required ingredients:

   • Dried mushrooms: 25 pieces

2. Soaked mushrooms should be sliced thinly and boiled for 30 minutes.

   Required ingredients:

   • Dried mushrooms: 25 pieces

3. Peel, wash, finely chop the onion, and sauté in vegetable oil for 5 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 150 ml

4. Wash the carrot, peel it, cut into strips, add to the onion and simmer for another 5 minutes.

   Required ingredients:

   • Carrot: 2 pieces

5. Place the boiled mushrooms in a pan and sauté with onions and carrots for another 15 minutes.

   Required ingredients:

   • Dried mushrooms: 25 pieces
   • Onion: 2 heads
   • Carrot: 2 pieces

6. Rinse the buckwheat, place it in a pot, add salt, pour in mushroom broth, bring to a boil and cook for 15 minutes.

   Required ingredients:

   • Buckwheat groats: 300 g
   • Mushroom broth: 200 ml
   • Salt:  to taste

7. Add spices to taste, cover with a lid, and place in the oven for 10 minutes.

   Required ingredients:

   • Spices:  to taste

8. Serve the porridge hot at the table, garnished with finely chopped greens.

   Required ingredients:

   • Dill: 1 bunch
   • Parsley: 1 bunch