Buckwheat porridge with porcini mushrooms and red caviar
1 serving
120 minutes
Buckwheat porridge with white mushrooms and red caviar is a dish that embodies the spirit of Russian cuisine. The buckwheat groats are simmered to tenderness, absorbing the aroma of melted butter, while the white mushrooms add a rich flavor and forest freshness. The finishing touch is the red caviar, which gives the dish an exquisite salty note and delicate texture. This combination of ingredients is a harmony of earthy and marine tones, where simplicity coexists with nobility. Historically, buckwheat porridge was a staple in Russia, but adding mushrooms and caviar transforms it into a festive dish. It can be served with sour cream to add softness and a creamy flavor nuance. This dish is perfect for a cozy family dinner or a ceremonial event highlighting the richness of Russian traditions.
1
Cook buckwheat in the oven for 12 hours at 80 degrees with melted butter or on the stove in a pot with a closed lid on low heat with added butter. Use 2 portions of water for 1 portion of grains, simmer for 2 hours.
- Buckwheat groats: 150 g
- Sour cream: 60 g
2
Sauté the mushrooms in olive oil until golden brown, adding salt and pepper to taste.
- Porcini mushrooms: 60 g
3
Serve the porridge with fried mushrooms and caviar. Serve sour cream separately with red caviar.
- Porcini mushrooms: 60 g
- Red caviar (salmon roe): 30 g
- Sour cream: 60 g
- Red caviar (salmon roe): 30 g
