Buckwheat is very popular in our family, and we often eat it. And the well-known buckwheat porridge with mushrooms is also a frequent guest on our table. I added some fragrant herbs and golden-crispy onions. It turned out very juicy and fragrant!
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 glass Buckwheat
- 300 gram Champignons
- 1 piece Onion
- 3 tablespoons Flour
- 2 tablespoons Sour cream
- 1 glass Water
- 4 twigs Thyme
- 50 gram Butter
- Vegetable oil
- Salt
Ingredients
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Instructions
- Boil the buckwheat until cooked according to the instructions on the package.
- Add the butter. I do not regret buckwheat oil. You can't spoil porridge with butter.
- Cut the onion into cubes.
- Roll in flour (2 tbsp.)
- Fry in boiling oil until crisp.
- This is the bow we have.
- Cut the mushrooms quite large.
- Fry in vegetable oil for about 10 minutes.
- Add sour cream.
- Thyme leaves. Let's put it out for a few minutes. Mix the remaining flour and salt thoroughly in the water. Pour in the mushrooms and, stirring, simmer until the sauce thickens. Pepper it. Remove from the heat.
- Mix buckwheat with mushrooms. Put it on a plate. Sprinkle onion liberally on top.
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