Ukrainian
Buckwheat Porridge with Mushrooms
Fluffy buckwheat with wild mushrooms and onion
Tempo35 min
Porzioni3
Calorie213 kcal
LivelloFacile
Ingredienti
- grano saraceno200 g
- funghi (champignon o selvatici)300 g
- cipolla1 pz
- burro30 g
- olio2 cucchiaio
- sale1 a piacere
- acqua500 ml
Istruzioni
1
Toast the buckwheat in a dry pan for 3–4 min until it smells nutty.
2
Slice the mushrooms and fry in oil for 5–7 min.
3
Add finely chopped onion; fry for another 3 min.
4
Add the buckwheat and pour in hot water 1:2. Season with salt.
5
Bring to a boil, reduce the heat, cover, and cook for 15 min.
6
Add butter, stir, and serve.
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