Buckwheat Porridge with Chanterelles
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
This recipe is taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1 cup
- Pickled Chanterelles - 10.6 oz
- Onion - 1 head
- Tomato Puree - 1 fl oz
- Vegetable Oil - 2 tablespoons
- Butter - 1.8 oz
- Parsley - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the buckwheat and toast it in a hot skillet, stirring constantly until golden brown.
Step 2
Pour 2.5 cups of boiling water over the buckwheat and cook on low heat until the buckwheat absorbs the water.
Step 3
Transfer the porridge to a clay pot and bake in a preheated oven for 20 minutes.
Step 4
Rinse the chanterelles and slice them into small pieces.
Step 5
Peel, wash, and slice the onion into thin rings.
Step 6
Place the mushrooms and onion in a skillet with heated vegetable oil, season with salt and pepper, and sauté on medium heat under a lid; a few minutes before it's done, add the tomato puree.
Step 7
Season the cooked porridge with salt and pepper, stir in the butter, and serve in individual plates.
Step 8
Top with the mushrooms and onions, and garnish with parsley sprigs.
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