Buckwheat Porridge with Porcini Mushrooms and Parmesan
Appetizers • Russian
Description
This porridge was traditionally made in a historic estate in the Yaroslavl region. It resembles a lazy buckwheat risotto, prepared in the oven.
Ingredients
- Buckwheat Groats 15 oz
- Porcini Mushrooms 15 oz
- Butter 5 oz
- Parmesan Cheese 5 oz
- Onion 1 head
- Vegetable Oil 5 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
In a deep skillet, heat 50 ml of vegetable oil and sauté the finely chopped onion until it becomes translucent and soft. Add the mushrooms and cook, stirring, until most of the mushroom juice has evaporated and the mushrooms are lightly caramelized. Remove the mushrooms and onion from the heat and set aside.
Step 2
In a pot that can later be placed in the oven, heat 50 ml of vegetable oil and sauté the buckwheat for 5 minutes, stirring constantly. Transfer the sautéed onions and mushrooms to the pot with the buckwheat, mix well, and simmer the mixture for another 2–3 minutes. Then, pour enough water over the buckwheat so that it is covered by about two fingers' width, season with salt, and wait for it to boil. Once boiling, transfer the pot to an oven preheated to 390°F and bake for 30 minutes. Check the water level in the pot from time to time, and if it happens to evaporate, add a little boiling water.
Step 3
After 30 minutes, take the pot out, add diced butter and grated Parmesan cheese, mix well, cover with a lid, and let it sit for another 5 minutes.
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