Buckwheat Porridge with Dried Mushrooms and Onions
⏳ Time
45 minutes + 1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 2½ cups
- Dried Chinese mushrooms - 1.8 oz
- Onion - 2 heads
- Butter - 3 tablespoons
- Dill - 1 bunch
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, roast it, pour in 4 cups of water, bring to a boil over high heat, then reduce to a minimum and cook for 7–10 minutes.
Step 2
Transfer the porridge to a clay pot and place it in a preheated oven for 15–20 minutes.
Step 3
Rinse the dried mushrooms, place them in a pot, cover with 3 cups of cold water, and let soak for 1–1.5 hours, then slice into strips.
Step 4
Peel, wash, finely chop the onion, and sauté it with the mushrooms in melted butter.
Step 5
Mix the sautéed onions and mushrooms with the porridge, season with salt, and sprinkle with chopped dill.
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