Buckwheat porridge with dried mushrooms and onions

Sort the buckwheat, rinse it, roast it, pour in 4 cups of water, bring to a boil over high heat, then reduce to low and cook for 7-10 minutes.

Transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.

Wash the dried mushrooms, place them in a pot, pour in 3 cups of cold water, leave for 1-1.5 hours, then cut into strips.

Peel, wash, finely chop the onion and sauté it with mushrooms in melted butter.

Mix the fried onions and mushrooms with the porridge, add salt, and sprinkle with chopped dill.