Buckwheat porridge crumbly with mushrooms

This is a very tasty and simple recipe for a hearty breakfast, or even lunch! Crumbly buckwheat porridge is the undisputed leader in dietary and therapeutic nutrition. Buckwheat promotes hematopoiesis, because everyone knows that it contains a lot of iron, vitamins and trace elements. And cooked with mushrooms, buckwheat porridge from just porridge becomes an original dish. I can share the recipe of this wonderful yummy. Without salt, the recipe is suitable for a moderate buckwheat diet!

NashaDasha

Recipe author

Buckwheat porridge crumbly with mushrooms

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Composition / ingredients

servings:

Buckwheat

1.5

Water

Onion

Porcini mushrooms (dried)

Butter

Table salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 10 % 2 g

Carbohydrates 76 % 16 g

94 kcal

GI: 13 / 88 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
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Step 6:

Soak dried mushrooms for 4 hours.
Let's start cooking. We wash the buckwheat, fill it with water, and put it on fire. Finely chop the mushrooms. When the water boils, put the soaked mushrooms, cover with a lid and bring to a boil again.
Now reduce the heat to medium, and cook for 10 minutes to thicken the porridge.
Reduce the heat to a minimum and cook for another 7 minutes. When the water has completely evaporated, salt to taste and mix. Remove from the heat and cool under the lid for 15 minutes.
Meanwhile, fry the finely chopped onion in butter until golden brown and add it to the finished porridge with mushrooms.
I like buckwheat porridge with mushrooms to serve hot on the table as a side dish to meat or as an independent dish.