A very tasty dish for breakfast, lunch or dinner can be prepared without meat products at all, for example, buckwheat with oyster mushrooms. This kind of porridge will appeal to meat eaters, vegetarians, and even those who follow a diet. It will take no more than 20 minutes to cook it, so this recipe will also be interesting for those who have practically no free time to cook more complex dishes. By the way, in order to significantly reduce the cooking time of buckwheat, it can be poured with boiling water in advance and left to swell even overnight. Then in the morning you will be able to boil the cereal in just 5 minutes!
When purchasing oyster mushrooms, you need to make sure that they are fresh, not lethargic, without white moss on the surface. It is best to give preference to mushrooms from the store, rather than forest ones, especially if children will also eat the dish.
Ingredients:
Buckwheat - 200 g
Oyster mushrooms - 300 g
Water - 500 ml
Salt - 4 pinches
Green onions - to taste
Butter - 40 g
How to cook:
Prepare the food you need.
Sort the buckwheat, removing the burnt grains. Pour into a deep container and cover with water. Rinse thoroughly and drain off liquid. Repeat the procedure several times until the water remains clear.
Pour the washed cereal into a cauldron or stewpan with a non-stick bottom, a saucepan. Add salt immediately.
It is advisable not to add bay leaves and ground black pepper, since buckwheat itself has a bitter taste, therefore, it is not necessary to increase it additionally.
Rinse fresh oyster mushrooms in water, cut them from the mycelium and cut into large slices. Do not grind, as the mass of the mushrooms is reduced by about half during heat treatment. With strong grinding, they will not be noticeable in the porridge. Add the mushroom slices to the bowl.
Pour warm water, ideally boiling water, and place the container on the stove with medium heat. Cook the contents of the cauldron for 15-20 minutes, watching the liquid level. If necessary, add some more hot water.
After the specified time, turn off the heating, gently stir the cooked buckwheat porridge and cover the container with a lid, allowing the dish to steam. Thanks to this, buckwheat will "absorb" the mushroom aroma and taste.
Rinse the green onion feathers, chop them and add to the container along with the butter. Stir.
Put buckwheat with oyster mushrooms and green onions on plates and serve, calling your family.
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