Buckwheat porridge with mushrooms
Buckwheat porridge with sauteed mushrooms and caramelized onions is a hearty, aromatic, and wholesome dish perfect for lunch or dinner. Browning the mushrooms properly brings out a rich earthy flavor that pairs delightfully with tender buckwheat groats. For the best fluffy texture, lightly toast the dry buckwheat in a skillet before simmering.
Ingredients
- water400 ml
- Sunflower oil25 ml
- Garlic2 cloves
- Salt1 tsp
- Black Pepper½ tsp
Instructions
5 steps- 1
Rinse the buckwheat thoroughly under cold running water until the water runs clear. Slice the mushrooms into medium pieces and finely dice the onion.
5 min
- 2
Place the buckwheat in a saucepan, add 400 ml of cold water and half a teaspoon of salt, then bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes until all water is absorbed.
15 min
100°C
- 3
Meanwhile, heat the sunflower oil in a deep skillet over medium heat. Add the diced onion and sauté until translucent, about 4 to 5 minutes.
5 min
- 4
Add the mushrooms to the skillet. Cook over medium-high heat until the released moisture evaporates and the mushrooms are browned. Stir in minced garlic, remaining salt, and black pepper; cook for 2 more minutes.
8 min
- 5
Add the cooked buckwheat to the skillet with the sautéed mushrooms, sprinkle in fresh chopped dill, mix thoroughly, and let rest covered over low heat for 2 minutes to blend the flavors.
2 min
Nutrition
1 serving ≈ 359 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes