Buckwheat porridge casserole with mushrooms
6 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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.
- 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.
- Dried mushrooms: 50 g
4
Peel, wash, finely chop the onion and sauté it with mushrooms in melted butter.
- Onion: 2 heads
- Butter: 3 tablespoons
5
Mix the fried onions and mushrooms with the porridge.
- Onion: 2 heads
- Dried mushrooms: 50 g
6
Grate the cheese on a fine grater.
- Hard cheese: 50 g
7
Salt the cooked porridge and transfer it to a greased saucepan.
- Salt: to taste
8
Beat the eggs, pour them over the porridge, and sprinkle with grated cheese.
- 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.
- Dill: 1 bunch
