Description
On the Internet stumbled upon the ancient recipe Russian porridge of buckwheat with mushrooms and eggs. Of course the recipe was modernized under modern conditions, but it was very tasty.
Ingredients
-
Buckwheat
1 стак.
-
Mushrooms
300 г
-
Onion
1 шт
-
Vegetable oil
3 ст. л.
-
Chicken egg
4 шт
Cooking
Chanterelles cleaned and thoroughly rinsed.
In a saucepan boil water, add salt, Bay leaf and pepper. Put in a pan mushrooms and cook for 10 minutes. When the mushrooms are cooked, pass them in a separate bowl and strain the broth.
Onion peel and finely chop. Fry in vegetable oil until Golden brown in a large skillet.
Buckwheat TM Mistral rinse.
Put in a saucepan and pour 2 cups of mushroom broth. Cook until tender (of course, used to do pot, in the oven). Boil 2 eggs.
Boiled chanterelles cut.
Send mushrooms to the fried onions. Cook for 5-7 minutes.
Pour in 2 eggs and mix well.
Cook about 1 minute stirring constantly (until fully cooked eggs). Then add the buckwheat, mix well and leave the porridge in the slow fire under the lid for 2-3 minutes. If you want, you can add a piece of butter.
Each serving: garnish with half boiled eggs.
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