Buckwheat Porridge with Porcini Mushrooms in Mushroom Broth
⏳ Time
45 minutes + 5 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 10.6 oz
- Dried Chinese mushrooms - 25 pieces
- Vegetable Oil - 5 fl oz
- Onion - 2 heads
- Carrot - 2 pieces
- Mushroom seasoning - 7 fl oz
- Dill - 1 bunch
- Parsley - 1 bunch
- Spices - to taste
- Salt - to taste
Step by Step guide
Step 1
Thoroughly rinse the mushrooms and soak them in water for 5 hours.
Step 2
Slice the soaked mushrooms thinly and boil for 30 minutes.
Step 3
Peel, wash, and finely chop the onion, then sauté in vegetable oil for 5 minutes.
Step 4
Wash, peel, and julienne the carrot, add it to the onion, and sauté for another 5 minutes.
Step 5
Add the boiled mushrooms to the skillet and sauté together with the onion and carrot for another 15 minutes.
Step 6
Rinse the buckwheat, place it in a pot, add salt, pour in the mushroom broth, bring to a boil, and cook for 15 minutes.
Step 7
Add spices to taste, cover with a lid, and place in the oven for 10 minutes.
Step 8
Serve the porridge hot, garnished with finely chopped herbs.
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