Buckwheat Porridge with Creamy Mushroom Sauce

Pick over the buckwheat, rinse it until the water runs clear, then dry-toast it for 2–3 minutes in a dry pot or pan to bring out more flavor.

Bring 500 ml of water to a boil, salt it, add the buckwheat, and cook covered over low heat for 15–18 minutes, until the water is absorbed. Remove from the heat and let it sit covered for another 5 minutes.

Meanwhile, dice the onion finely and slice the mushrooms. Finely chop the parsley.

Heat the oil in a wide skillet, add the onion, and sauté for 3–4 minutes until soft and lightly golden.

Add the mushrooms, stir, and cook for 7–8 minutes over medium heat until browned and any excess liquid has evaporated.

Pour in the cream, season with salt and black pepper to taste, and simmer for 4–5 minutes without letting it boil hard, so the sauce thickens slightly.

Fluff the cooked buckwheat with a fork, plate it, spoon the hot creamy mushroom sauce over the top, and sprinkle with parsley.