Buckwheat Porridge with Mushrooms and Vegetables
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1 cup
- Aspen mushrooms - 3.5 oz
- Onion - 1 head
- Potato - 1 piece
- Vegetable Oil - 1½ tablespoons
- Salt - to taste
Step by Step guide
Step 1
Clean the mushrooms, rinse them, chop finely, pour hot water over them, and boil until cooked. Remove the boiled mushrooms with a slotted spoon.
Step 2
Sort the buckwheat, pour 2.5 cups of mushroom broth over it, and bring to a boil. Then reduce the heat and cook the porridge for another 5–7 minutes.
Step 3
Transfer the porridge to a ceramic pot and finish cooking in a preheated oven.
Step 4
Wash the tomato, pour boiling water over it, cool it in cold water, peel off the skin, and cut into small cubes.
Step 5
Peel the onion, wash it, chop finely, and sauté in heated vegetable oil, add the mushrooms and tomato, and cook for another 3–4 minutes.
Step 6
Add salt to the porridge, mix it with the mushrooms and vegetables, and serve.
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