Buckwheat Porridge with Oyster Mushrooms

An unusual way of cooking buckwheat porridge will definitely surprise your loved ones. This is a spectacular stand-alone dish.

Ingredients

• 400 g buckwheat kernel
• 600-800 ml vegetable broth
• 1 kg oyster mushroom
• 200 ml soy milk
• 100 ml of mushroom broth
• 50 ml vegetable oil
• 5-6 cloves of garlic
• 1 bunch fresh thyme
• 1 bay leaf
• salt and powdered sugar
• vegetable oil for deep fat

Directions

1. For popcorn, dry 100 g of buckwheat in the oven at 50 ° C for 12 hours. Dip the buckwheat in hot oil at 200 ° C. The grain should start popping like popcorn. Throw the finished "popcorn" on a sieve and transfer to paper napkins to remove excess fat. Stir in salt and powdered sugar.
2. Use your hands to separate the mushrooms by the fibers into strips 4-5 mm thick. Fry oyster mushrooms, crushed garlic cloves, thyme, bay leaf in vegetable oil over high heat. Season with salt and pepper, 2 minutes. Transfer to paper towels to drain off excess grease. Remove the spices. Cut half of the mushrooms into small cubes.
3. Transfer the rest to a saucepan and cover with soy milk and mushroom broth. Season with salt and pepper. Bring to a boil and evaporate halfway over medium heat.
4. Remove the saucepan from heat. Grind the mushrooms with a blender until smooth. Rub through a sieve.
5. Fry the remaining buckwheat until nutty flavor in a dry frying pan. Boil in vegetable broth until cooked through. Without reducing heat, mix with oyster mushrooms and mushroom puree. Stir. Place the buckwheat in deep bowls. Tap them on the table so that the buckwheat is evenly distributed. Add popcorn and serve.