Buckweat Porridge with Mushrooms

Description

This is a traditional dish during Lent in Russia. Fresh or dried porcini mushrooms are usually used in preparing this dish. The porridge is being cooked separately with or without addition of butter. 

Ingredients

For 2 servings
300 g fresh mushrooms, sort - to taste (chanterelles, porcini, etc.)
150 g buckwheat
1 medium onion
25-30 g butter
Vegetable oil

Instructions

Cook the porridge, following the instructions on the package. Add the butter. Cut the mushrooms. Finely slice the onion. In a frying pan preheat some vegetable oil. Fry the onions until golden brown. Add the mushrooms and saute until tender. Add salt at the end of frying. To serve, put the porridge on a dish and arrange the mushrooms on the top. Sprinkle with finely cut herbs (parsley, dill) to taste.

Tip: If you prefer this dish lenten, simply mix the cooked porridge with the fried mushrooms.