Buckwheat porridge with mushrooms

4 servings

45 minutes

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

Energy value per serving

• Calories: 757.3
• Proteins: 17.7g
• Fats: 49.7g
• Carbohydrates: 62.8g

Ingredients

• Dried mushrooms: 100 g
• Buckwheat groats: 1 glass
• Onion: 2 head
• Butter: 200 g
• Milk: 3 glass
• Sour cream: to taste
• Salt: to taste

Cooking steps

1. Wash the mushrooms, soak them in 200 ml of hot milk until swollen.

   Required ingredients:

   • Dried mushrooms: 100 g
   • Milk: 3 glasss

2. Rinse the buckwheat, dry it, and roast it in a dry pan.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Peel the onion, wash it, cut into half rings and fry in a small amount of melted butter.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 200 g

4. Pour milk over buckwheat.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Milk: 3 glasss

5. Add chopped mushrooms, salt, fried onions, and oil and simmer covered until cooked.

   Required ingredients:

   • Dried mushrooms: 100 g
   • Salt:  to taste
   • Onion: 2 heads
   • Butter: 200 g

6. Serve the cooked porridge with sour cream.

   Required ingredients:

   • Sour cream:  to taste