Buckwheat Porridge with Bacon and Mushrooms
Main Dishes • Russian
Description
Buckwheat porridge with bacon and mushrooms
Ingredients
- Buckwheat Groats 1 cup
- Pickled Chanterelles 5 oz
- Semi-Smoked Sausage 5 oz
- Onion 1 head
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Basil 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Sort the buckwheat, rinse it, place it in an aluminum pot or a clay pot, pour in 2.5 cups of boiling water, and cook on low heat until the buckwheat absorbs the water.
Step 2
Transfer the pot with the porridge to a preheated oven and cook for 15–20 minutes.
Step 3
Clean the champignon mushrooms, rinse them, and slice them thinly.
Step 4
Cut the bacon into small cubes.
Step 5
Peel the onion, wash it, chop it, and sauté it in heated vegetable oil.
Step 6
Add the mushrooms to the pan with the onion, stir-fry for 5 minutes, then add the bacon and cook for another 3 minutes.
Step 7
Season the cooked porridge with butter, add the mushrooms and bacon, salt, pepper, and mix thoroughly.
Step 8
Before serving, sprinkle with chopped basil.
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