Buckwheat Porridge with Mushrooms
Fluffy buckwheat porridge with sautéed mushrooms and onion — a simple, hearty and aromatic classic side dish of Ukrainian cuisine.
Ingredients
- buckwheat groats200 g
- mushrooms (button or wild)300 g
- onion1 pcs
- butter30 g
- oil2 tbsp
- salt1 to taste
- water400 ml
Instructions
Sort through the buckwheat groats, rinse in several changes of water, drain well and toast in a dry skillet for 3–4 min until nutty and fragrant.
Slice the mushrooms and sauté in hot oil for 5–7 min until the moisture evaporates.
Add the finely chopped onion and cook for another 3 min until softened.
Add the toasted buckwheat to the mushrooms and onion and stir to combine.
Pour in hot water at a ratio of 1:2 (400 ml per 200 g of groats) and season with salt.
Bring to a boil, reduce the heat to low, cover with a lid and cook for 15 min without stirring.
Remove from the heat, stir in the butter, let it rest covered for 5 min, then serve.
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