Wheat Porridge with Mushroom and Sour Cream Gravy

Pick over the wheat groats, rinse in several changes of water and transfer to a saucepan. Pour in 600 ml water, season with salt to taste, bring to a boil and cook covered over low heat for 20–25 minutes, until the grains are soft.

Wipe the button mushrooms clean with a damp cloth and slice them, cut the onion into small dice, and chop the dill.

Heat the oil in a wide skillet. Sauté the onion for 3–4 minutes until translucent and lightly golden.

Add the mushrooms and cook over medium heat for 10–12 minutes, stirring occasionally, until the liquid they release has fully evaporated and the mushrooms are lightly browned.

Sprinkle the mushrooms with flour, stir and cook for 1 minute. Gradually pour in the remaining 100 ml water, stirring constantly, until the gravy is smooth.

Reduce the heat, stir in the sour cream, and season with salt and black pepper. Simmer for 5 minutes without letting it boil hard, so the sour cream doesn't curdle.

Fluff the cooked porridge with a fork, divide among plates, spoon over the mushroom and sour cream gravy, sprinkle with dill and serve hot.