Buckwheat porridge with chanterelles
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the buckwheat and roast it in a hot pan, stirring constantly until golden.
- Buckwheat groats: 1 glass
2
Pour 2.5 cups of boiling water over the grains and cook on low heat until the grains absorb the water.
- Buckwheat groats: 1 glass
3
Transfer the porridge to a clay pot and cook in a preheated oven for 20 minutes.
4
Wash the chanterelles and cut them into small slices.
- Chanterelles: 300 g
5
Peel the onion, wash it, and cut into thin rings.
- Onion: 1 head
6
Place mushrooms and onions in a pan with heated vegetable oil, season with salt and pepper, and simmer covered over medium heat; add tomato puree a few minutes before done.
- Chanterelles: 300 g
- Onion: 1 head
- Tomato puree: 25 ml
- Vegetable oil: 2 tablespoons
- Freshly ground black pepper: to taste
- Salt: to taste
7
Salt, pepper the cooked porridge, mix with butter, and serve in portion plates.
- Butter: 50 g
- Freshly ground black pepper: to taste
- Salt: to taste
8
Top with mushrooms and onions, garnish with parsley sprigs.
- Chanterelles: 300 g
- Onion: 1 head
- Parsley: 50 g
