Wheat Porridge with Mushrooms and Vegetables in Mushroom Broth
⏳ Time
1 hour + 5 hours
🥕 Ingredients
17
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 10.6 oz
- Dried Chinese mushrooms - 15 pieces
- Mushroom seasoning - 10 fl oz
- Butter - 5.3 oz
- Onion - 2 heads
- Green Peas - 2.5 oz
- Corn Grits - 2.5 oz
- Chinese green beans - 2.5 oz
- Orange Bell Peppers - 1 piece
- Carrot - 1 piece
- Tomatoes - 2 pieces
- Bay leaf - 2 pieces
- Dill - to taste
- Parsley - to taste
- Cilantro - to taste
- Basil - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the mushrooms, soak them in cold salted water for 5 hours, then boil and cut into cubes.
Step 2
Rinse the wheat groats, let the water drain, and heat in 50 g of butter.
Step 3
Peel the onion, wash, and cut into small cubes.
Step 4
Wash the bell pepper, remove the stem and seeds, and cut into cubes.
Step 5
Wash the tomatoes and cut into cubes.
Step 6
Sauté the mushrooms and chopped vegetables in the remaining butter in a deep skillet for 5 minutes, add the green beans, green peas, and corn, pour in the mushroom broth, and cook over medium heat.
Step 7
After boiling, add the wheat groats to the skillet, season with salt, and add the bay leaves.
Step 8
Stir everything together and cook for 20 minutes over low heat.
Step 9
Serve hot, garnished with finely chopped dill, parsley, cilantro, and basil.
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