Buckwheat porridge with mushrooms
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories757.3kcal
Proteins17.7grams
Fats49.7grams
Carbohydrates62.8grams
Dried mushrooms
100
g
Buckwheat groats
1
glass
Onion
2
head
Butter
200
g
Milk
3
glass
Sour cream
to taste
Salt
to taste
1
Wash the mushrooms, soak them in 200 ml of hot milk until swollen.
- Dried mushrooms: 100 g
- Milk: 3 glasss
2
Rinse the buckwheat, dry it, and roast it in a dry pan.
- Buckwheat groats: 1 glass
3
Peel the onion, wash it, cut into half rings and fry in a small amount of melted butter.
- Onion: 2 heads
- Butter: 200 g
4
Pour milk over buckwheat.
- Buckwheat groats: 1 glass
- Milk: 3 glasss
5
Add chopped mushrooms, salt, fried onions, and oil and simmer covered until cooked.
- Dried mushrooms: 100 g
- Salt: to taste
- Onion: 2 heads
- Butter: 200 g
6
Serve the cooked porridge with sour cream.
- Sour cream: to taste
