Crumbly buckwheat porridge with onions, mushrooms and egg

Crush the dried mushrooms into powder.

Boil the eggs hard.

Sort the grains, sift them, pour in 3 cups of water, sprinkle with mushrooms, and bring to a boil over high heat with the lid on.

Reduce the heat and cook for about 7 more minutes.

When the water has completely evaporated, wrap the pot with porridge in a thick towel and place it in a warm place for 15 minutes.

Peel the onion, wash it, cut into thin half-rings and fry in vegetable oil.

Peel the eggs, chop them finely, and mix with the onion.

Add the obtained mixture to the porridge, add salt, and mix thoroughly.