Buckwheat porridge casserole with mushrooms

6 servings

60 minutes

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

Energy value per serving

• Calories: 527.9
• Proteins: 18.5g
• Fats: 18.3g
• Carbohydrates: 76.4g

Ingredients

• Buckwheat groats: 2.5 glass
• Dried mushrooms: 50 g
• Onion: 2 head
• Butter: 3 tbsp
• Chicken egg: 3 pc
• Hard cheese: 50 g
• 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 the heat to minimum and cook for 7-10 minutes.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss
   • Salt:  to taste

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, let sit for 1-1.5 hours, then slice into strips.

   Required ingredients:

   • Dried 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.

   Required ingredients:

   • Onion: 2 heads
   • Dried mushrooms: 50 g

6. Grate the cheese on a fine grater.

   Required ingredients:

   • Hard cheese: 50 g

7. Salt the cooked porridge and transfer it to a greased saucepan.

   Required ingredients:

   • Salt:  to taste

8. Beat the eggs, pour them over the porridge, and sprinkle with grated cheese.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Hard cheese: 50 g

9. Place the skillet in the oven for 20 minutes.

10. Sprinkle the finished casserole with chopped dill before serving.

    Required ingredients:

    • Dill: 1 bunch