Buckwheat Porridge with Mushrooms

by Editorial Staff

Fragrant favorite buckwheat porridge with mushrooms and onions, a chic and healthy breakfast. Great for fasting.

Cook: 40 mins

Servings: 3

Ingredients

  • Buckwheat groats – 1 glass
  • Water – 2 glasses
  • Champignons – 200-300 g
  • Bulb onions – 1-2 pcs.
  • Vegetable oil
  • Salt
  • Pepper

Directions

  1. How to cook buckwheat porridge with mushrooms: Sort the buckwheat groats, place in a saucepan, rinse and pour 2 glasses of cold water. Season with salt and vegetable oil. Boil. Cover the saucepan with a lid and cook over low heat until the liquid boils out ~ 25-30 minutes.
  2. While the porridge is cooking, cook the mushrooms. Wash and chop the mushrooms. Peel and chop the onion. Fry mushrooms in vegetable oil in a pan. Then add the onion and simmer all together. Season with salt and pepper. You can add a couple of tablespoons of lean mayonnaise.
  3. Pour the prepared porridge into a plate, pour our mushrooms on top. Serve buckwheat porridge with mushrooms with fresh tomato.

Enjoy your meal!

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