Buckwheat porridge with mushrooms and onions

Buckwheat porridge with mushrooms and onions will become a very satisfying Sunday breakfast or dinner on weekdays. This is an easy-to-make, budget-friendly dish and incredibly tasty. We add crispy bacon to the porridge.

Ingredients

• Buckwheat - 1.5 Cups
• Water - 2.75 Glasses
• Dried mushrooms - 40-50 grams (dried forest)
• Onion - 1 Piece
• Bacon - 30-40 grams
• Butter - 2 tbsp. spoons
• Salt - - To taste

Directions

1. Soak dried mushrooms in boiling water (boiling water is not included in the list of ingredients). Let the mushrooms sit while you cook the other ingredients.
2. Cut the bacon into thin strips and fry in a skillet until crispy. Then place on a paper towel to drain off excess fat.
3. Fry diced onions using bacon fat until soft and golden.
4. While the onion is cooking, place the mushrooms in a colander, then chop.
5. Add chopped mushrooms, butter and buckwheat to the finished onion. Fry, stirring occasionally, for 3-4 minutes.
6. Pour 2.75 cups of boiling water into buckwheat with onions and mushrooms, bring to a boil and salt. Reduce heat to low and simmer for 30 minutes. Season the cooked porridge with butter and bacon. Buckwheat porridge with mushrooms and onions is ready! Bon Appetit!