Usuba
Buckwheat with mushrooms and onions
Hearty porridge with wild mushrooms, caramelized onions and butter. The milk base makes the dish tender and nutritious. Served with sour cream.
- Total
- 45 min
- Standard serving
- 395.1 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the dried mushrooms and soak them in hot milk until fully swollen.
- 2
Step 2
Rinse the buckwheat groats, dry them, and roast in a dry skillet until fragrant.
- 3
Step 3
Peel and slice the onion into half-rings. Fry it in a small amount of melted butter until soft.
- 4
Step 4
Pour milk over the roasted buckwheat.
- 5
Step 5
Add the chopped soaked mushrooms, fried onion, remaining butter and salt to taste. Cover with a lid and simmer until the buckwheat is completely cooked.
- 6
Step 6
Serve the finished porridge with sour cream.
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