Buckwheat porridge with tomato sauce is a great alternative to a light dinner. Cooking it can become a delicious dish. The taste is mushroom, spicy. It can be served as an independent dish, or as a side dish. It can be served in the form of cutlets and pickles.
Cut the mushrooms arbitrarily and, again, I cut them smaller.
And tomatoes in the same place. Also cubes, not so small.
Now take a deep frying pan (+ a little vegetable and butter) and fry carrots and onions in it for 3 minutes on high heat.
Add the mushrooms and simmer for 2 minutes (the fire can be slightly reduced). I had champignons, but I think that with other fragrant mushrooms (like white ones) it will turn out no worse (and maybe even better!).
Add the tomatoes and simmer for 2 minutes.
The final step: add washed buckwheat, browned tomatoes, water, herbs. Add salt and pepper to taste, mix everything together. Cover with a lid, reduce the heat (I cooked for three, I have a maximum of 9) and cook / simmer for about 20 minutes.
After cooking, let the porridge brew for 10-15 minutes (do not open the lid!). It turns out to be such a wonderful mess. I use it as a side dish, and I eat it just like that – it’s very, very tasty and fragrant!