Buckwheat porridge with mushrooms and fried garlic
Buckwheat porridge with mushrooms and fried garlic is an excellent independent dish or garir for meat dishes. This dish is suitable for those who do not eat meat or are fasting.
Ingredients
Servings 3-4- 1 cup buckwheat
- 400 g oyster mushrooms or mushrooms
- 1 large onion
- 1 head of garlic
- 100 ml vegetable oil
- 0.5 tsp ground paprika
- salt
Cooking
Step 1
Pour buckwheat groats with 2.5 cups of boiling water, salt, close and cook over low heat for 25 minutes.
Step 2
Peel the garlic by lightly crushing the cloves. Put the cloves in a small saucepan, cover with oil, put on a small fire. Saute until the garlic turns golden. Remove it with a slotted spoon to a plate.
Step 3
Peel the onion and cut into thin half rings. For oyster mushrooms, remove the hard ends of the legs. Cut large caps into pieces, leave small ones whole.
Step 4
Heat the garlic oil in a frying pan, add the onion. Cook over high heat, stirring frequently, 5 minutes. Add oyster mushrooms, fry for another 5 minutes. Salt, sprinkle with paprika, mix, remove from heat.
Step 5
Mix mushrooms with onions and garlic with buckwheat porridge and serve.