Buckwheat porridge with mushrooms and vegetables

Clean the mushrooms, wash them, chop finely, pour hot water over them and boil until ready. Remove the boiled mushrooms with a slotted spoon.

Sort the grains, pour in 2.5 cups of mushroom broth and bring to a boil. Then reduce the heat and cook the porridge for another 5-7 minutes.

Transfer the porridge to a ceramic pot and cook in a preheated oven.

Wash the tomato, pour boiling water over it, cool in cold water, peel the skin off and cut into small cubes.

Peel the onion, wash it, chop finely and fry in heated vegetable oil, add mushrooms and tomato and cook for another 3-4 minutes.

Salt the porridge, mix it with mushrooms and vegetables, and serve it at the table.