Buckwheat porridge with mushrooms and onions

Rinse the mushrooms, place in a bowl and pour warm boiled water. Wait for about 1 hour Ingredients:

• buckwheat - 1 glass
• water - 2 Cups
• mushrooms - 60 Grams (dried forest)
• onions - 2 pieces

Instructions

Rinse the mushrooms, place in a bowl and pour warm boiled water. Allow to stand for about 1 hour. Or fill the mushrooms with cold boiled water and let stand during the night. Rinse the buckwheat. Put the buckwheat in a medium saucepan, add 2 cups of boiling water, add salt and cook for about 20-30 minutes, without interfering. Remove the pan from the fire, cover with a towel, then cover and let stand for a while. Finely chop onion and mushrooms. Heat the vegetable oil in a frying pan over medium heat. Fry the onion until golden brown. Add the mushrooms and fry until done. If mushrooms quickly darken, add a little water. Add fried mushrooms and onions in buckwheat porridge, stir and serve.

Servings: 4