Buckwheat Porridge with Mushrooms

RU, savoury, cooked, vegan

• 1 cup buckwheat
• 2 cups water
• 400 g mushrooms
• 1 onion, salt
• 1 bunch of parsley
• 2 tbsp olive oil

Pour the buckwheat into boiling salted water and dimmish the heat to a minimum. The ratio of 2 cups of water to 1 cup of buckwheat is perfect. Do not stir until finished cooking. Cook until the water boils away completely. If the water is gone, turn off the heat and cover with a lid, ready to mix.

While the porridge is cooking, chop up the mushrooms and the onions. Fry onions in poil until the onions are slightly browned. Add the mushrooms and continue to fry for about 5 - 7 minutes.

Add the mushrooms to the buckwheat and gently mix everything.