Description
Buckwheat porridge with mushrooms is a traditional Russian dish, nutritious and delicious!
Ingredients
-
Buckwheat
300 г
-
Mushrooms
200 г
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Carrots
2 шт
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Onion
1 шт
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Vegetable oil
3 ст. л.
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Butter
30 г
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Powder mushroom
1 ч. л.
-
Coriander
1/3 ч. л.
-
Salt
-
Black pepper
Cooking
Buckwheat wash with cold water.
Put rinsed buckwheat in a pot, in which we bake it, and pour hot (just boiled) water, an inch above the buckwheat. Close the pot with a lid and leave napar 20-30 minutes. During this time the buckwheat will swell and absorb all the water.
Carrot RUB on a coarse grater, onion cut into half rings.
Fry the carrots and onions in 2 tbsp oil until soft. At the end add the spices (freshly ground black pepper and coriander.
Chanterelles fry in well heated pan add 1 tbsp oil for 5 minutes. It is particularly important to heat the pan, otherwise the mushrooms will boil and not roast.
In swollen buckwheat add the mushroom powder, it will give the dish a unique flavor. There also add fried vegetables with spices, roasted chanterelles, pour in another 100 ml of hot water, salt and well mix everything. Butter cut into thin slices and put it on top. Close the pot with a lid and put in preheated to 180*C oven for 15 minutes. After 15 minutes turn off the oven, and the pot of porridge leave in the oven for another 10 minutes.
Ready porridge sprinkle with finely chopped herbs and served to the table. Bon appetit!
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