Buckwheat porridge with fresh mushrooms and onions
5 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories450kcal
Proteins13.1grams
Fats14.5grams
Carbohydrates71.8grams
1
Clean the mushrooms, wash them, chop finely, pour in 2.5 cups of water, bring to a boil over high heat, then reduce the heat to low and cook for 7-10 minutes.
- Fresh mushrooms: 400 g
2
Transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.
- Buckwheat groats: 2 glasss
3
Peel the onion, wash it, chop finely, and fry in oil.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
4
Add to the porridge and mix.
- Salt: 1 teaspoon
