Mushroom Buckwheat Porridge

Mushroom Buckwheat Porridge is a savory and nutritious dish that combines the earthy flavors of buckwheat groats with the rich umami taste of mushrooms. This warm, hearty porridge is enhanced by the aromatic notes of thyme, garlic, and black pepper, making it a comforting meal option that’s perfect for breakfast or a light dinner. The addition of fresh parsley as a garnish adds a touch of brightness to the dish, balancing the robust flavors.

For a Serving Size of Two:

Ingredients:

• 60 grams buckwheat groats
• 100 grams mushrooms, sliced
• 50 grams finely chopped onions
• 1 clove garlic
• 1 teaspoon olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 300 ml vegetable broth or water
• Fresh parsley (for garnish, optional)

Procedure:

• Rinse the buckwheat groats under cold water.
• In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed buckwheat and a pinch of salt. Lower the heat, cover, and simmer for about 15-20 minutes until the buckwheat is tender and most of the liquid is absorbed. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
• Add the sliced mushrooms and cook until they are soft and have released their moisture, about 5-7 minutes. Stir in the thyme, black pepper, and a pinch of salt.
• Add the cooked buckwheat to the skillet with the mushrooms. Cook everything together for another 3-5 minutes, allowing the flavors to meld.
• Spoon the mushroom buckwheat porridge into bowls. Garnish with fresh parsley, if desired. Serve warm.

Nutritional Benefits:

Nutritional Information:

• Calories: 320 kcal
• Protein: 11.6 g
• Carbohydrates: 54.3 g
• Fat: 7.5 g