As you know, buckwheat is a very useful product. The use of buckwheat porridge has a very positive effect on the health of the body, porridge on beaten egg with sour cream turns out to be very tender, nourishing, quite self-sufficient dish, however, this is a recipe for Polish cuisine, and this recipe provides mushrooms. I hope you know that mushrooms can not be given to young children, their body has not yet learned to digest heavy food, so this dish is suitable for older age.
Wash and cook as indicated on a pack of buckwheat. Do not pour a lot of water, it should boil. Buckwheat is slightly doverite, later will understand why. If the water has settled, drain.
Beat the egg with sour cream, salt and pepper to taste.
And pour into a pot of buckwheat.
Mix everything thoroughly and over low heat, stirring constantly, simmer until you feel the smell of fried eggs, and until the buckwheat is cooked to the end.
All porridge is ready, put it away for a while.
Let's do mushrooms. Finely chop the onion, wash the mushrooms and slice.
In butter, fry the onion until transparent and then throw the mushrooms and fry for 10-15 minutes, salt and pepper to taste.
This is a recipe from the Polish cuisine, from the book the Soviet and foreign cooking, 1977, in the book indicated that feeding serve need layers: porridge put a layer of stewed mushrooms and cover with remaining cereal, then top the mushrooms again.