Buckwheat porridge with porcini mushrooms in mushroom broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Thoroughly wash the mushrooms and soak them in water for 5 hours.
- Dried mushrooms: 25 pieces
2
Soaked mushrooms should be sliced thinly and boiled for 30 minutes.
- Dried mushrooms: 25 pieces
3
Peel, wash, finely chop the onion, and sauté in vegetable oil for 5 minutes.
- Onion: 2 heads
- Vegetable oil: 150 ml
4
Wash the carrot, peel it, cut into strips, add to the onion and simmer for another 5 minutes.
- Carrot: 2 pieces
5
Place the boiled mushrooms in a pan and sauté with onions and carrots for another 15 minutes.
- Dried mushrooms: 25 pieces
- Onion: 2 heads
- Carrot: 2 pieces
6
Rinse the buckwheat, place it in a pot, add salt, pour in mushroom broth, bring to a boil and cook for 15 minutes.
- Buckwheat groats: 300 g
- Mushroom broth: 200 ml
- Salt: to taste
7
Add spices to taste, cover with a lid, and place in the oven for 10 minutes.
- Spices: to taste
8
Serve the porridge hot at the table, garnished with finely chopped greens.
- Dill: 1 bunch
- Parsley: 1 bunch