English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
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.
How to cook Buckwheat porridge with mushrooms and fried garlic
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Funchoza with chicken teriyaki
Funchoza teriyaki is a classic dish of noodles, meat, vegetables and sauce, common in Asian cuisine. It is based on glass noodles - a product made from bean or grain starch. When cooked, it becomes transparent. Funchoza has a pleasant property - the
Homemade chicken sausage with gelatin
Homemade chicken sausage with gelatin is a great alternative to the “store-bought” one, if only because adding artificial flavors, dyes and any preservatives to the composition is unlikely to come to anyone’s mind. And in this case, the quality of ra
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.