How to cook buckwheat porridge with mushrooms
One day I was eager to cook buckwheat porridge with mushrooms. We often eat buckwheat porridge in our family, and my husband is especially keen on it. But simply porridge is one thing, and porridge with mushrooms is something entirely different. You need some buckwheat, mushrooms, vegetable oil, onion, dill and spices.
- A saucepan
- A pan
- Vegetable oil
Take the mushrooms, this time I opt for porcini and bay boletes.
Wash them, if they are big, cut them in two and having salted them boil the mushrooms for 5-7 minutes.
Put them on a colander and let the mushrooms cool down. Meanwhile cook the buckwheat for 15-20 minutes (I had the instant one).
Take the cool mushrooms, cut them in smaller slices and chop the onion.
Pour some vegetable oil on the pan and when it heats add the onion to it. Do it brown for a while, just for 5 minutes or so.
Lay the cooked mushrooms in the pan, also add some salt and dill (I took the dried up one) and fry it all up to 10 minutes, keep stirring with a spoon from time to time.
After 10 minute frying cover the pan and stew for 10 minutes.
Put the ready buckwheat porridge to the fried mushrooms with onion, mix it all up and do it brown for 2-4 minutes.
Add a tea spoon of butter to the porridge with mushrooms, cover it and keep for 5-7 minutes on a slow fire.
Now your buckwheat porridge with mushrooms is ready. Eat well!
Put the remains of cooked mushrooms into a small packet and take it to the refrigerator to keep long. You may need them later, if you decide to bake patty cakes or stew with mushrooms.
- To do quicker, you’d better cook porridge and mushrooms simultaneously in separate saucepans and on different burners.
- Add the spices at option, e.g. some pepper or grated carrot (2-3 spoons).
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