Buckwheat porridge with mushrooms and onion
A hearty homemade dish that's often served for lunch or dinner.
Ingredients
- buckwheat groats 200 g
- button mushrooms 300 g
- onion 1 pc
- vegetable oil 3 tbsp
- water 400 ml
- salt to taste
- black pepper to taste
We add only what we sell. The rest is up to you.
Method
- Rinse the buckwheat groats under cold water.
- Dice the onion finely and slice the mushrooms.
- Sauté the onion in vegetable oil until golden.
- Add the mushrooms and cook until the liquid evaporates.
- Stir the buckwheat groats into the mushrooms.
- Pour in the water, season with salt and pepper.
- Bring to a boil, cover and simmer on low heat for 15 minutes.
- Remove from heat and let it rest covered for 10 minutes.
