Buckwheat porridge with porcini mushrooms and parmesan
4 servings
40 minutes
Alexei Zimin brought this recipe from Karabikha, the estate of the poet Nekrasov in the Yaroslavl region. It turns out that the singer of the people's sufferings was a refined gourmet and a regular at a gastronomic club that existed in St. Petersburg in the 1870s, whose members rated each dish and wine at dinner parties. This porridge deserves the highest marks - buckwheat, mushrooms and parmesan, an absolutely win-win combination.
1
In a deep skillet, heat vegetable oil (50 ml) and sauté finely chopped onion until translucent and soft. Add mushrooms and fry, stirring, until most of the mushroom juice evaporates and the mushroom surface slightly caramelizes. Remove the mushrooms and onion from heat and set aside.
- Vegetable oil: 100 ml
- Onion: 1 head
- White mushrooms: 400 g
2
In a pot that can later be placed in the oven, heat vegetable oil (50 ml) and fry buckwheat for 5 minutes, stirring constantly. Add the onions and mushrooms to the pot with the buckwheat, mix, and simmer for another 2-3 minutes. Then pour water over the buckwheat so that it covers the contents of the pot by about two fingers, add salt, and wait for it to boil. Transfer the pot to an oven preheated to 200 degrees for 30 minutes. Occasionally check the water level in the pot and if it evaporates, add a little boiling water.
- Vegetable oil: 100 ml
- Buckwheat groats: 400 g
- Onion: 1 head
- White mushrooms: 400 g
- Salt: to taste
3
After 30 minutes, take the pot, add diced butter and grated parmesan, mix, cover with a lid, and let it sit for another 5 minutes.
- Butter: 100 g
- Parmesan cheese: 100 g